Chicken Ranch Tacos

Dinner · Lunch

Chicken Ranch Tacos

Rotisserie chicken tacos with a cool ranch, sour cream, and salsa sauce, fresh toppings, olives, and Colby-Monterey Jack.
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Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
8 tacos

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About this recipe.

Rotisserie chicken tacos with a chilled ranch, sour cream, and salsa sauce, plus lettuce, tomato, green onion, olives, cheese, and optional avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Cup Ranch Dressing
  • ¼ Cup Sour Cream
  • 1 oz Taco Seasoning Mix (divided)
  • 1 Tbsp Salsa (mild chunky)
  • 2 Cups Rotisserie chicken (fully cooked, shredded)
  • 8 Corn Tortillas (6 inch)
  • 1 Cup Lettuce (Shredded)
  • 1 Large Tomato (chopped)
  • 4 Large Green Onions (sliced)
  • 1 4-oz can Black Olives (sliced, drained)
  • 1 Large Avocado (peeled, pitted and diced (optional))
  • 1 Cup Colby-Monterey Jack Cheese (shredded)

The cooking plan

How to make Chicken Ranch Tacos.

  1. Stir together the ranch dressing, sour cream, 1 teaspoon of the taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

  2. Toss the fully cooked shredded chicken with the remaining taco seasoning in a microwave-safe bowl. Cover with a microwave-safe lid or vented cover. Microwave until steaming hot, starting with 2–3 minutes and stirring midway. Continue in short intervals if needed until the chicken reaches 165°F throughout. Heating time depends on the microwave and starting temperature.

  3. Warm the corn tortillas in a dry skillet over medium heat, about 30–60 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel while finishing the batch.

  4. Divide the seasoned chicken among the eight tortillas. Add lettuce, tomato, green onion, drained olives, cheese, and optional avocado. Spoon the chilled ranch sauce over the filling and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Ranch Tacos

No ratings yet
Rotisserie chicken tacos with a chilled ranch, sour cream, and salsa sauce, plus lettuce, tomato, green onion, olives, cheese, and optional avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Dinner, Lunch
Cuisine: Tex-Mex-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ Cup Ranch Dressing
  • ¼ Cup Sour Cream
  • 1 oz Taco Seasoning Mix divided
  • 1 Tbsp Salsa mild chunky
  • 2 Cups Rotisserie chicken fully cooked, shredded
  • 8 Corn Tortillas 6 inch
  • 1 Cup Lettuce Shredded
  • 1 Large Tomato chopped
  • 4 Large Green Onions sliced
  • 1 4-oz can Black Olives sliced, drained
  • 1 Large Avocado peeled, pitted and diced (optional)
  •  
    1 Cup Colby-Monterey Jack Cheese shredded

Equipment

1 Non Stick Pan
1 Cutting board
Chef's knife
1 Chef's knife
1 Microwave-safe bowl and cover (For reheating the cooked chicken.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir together the ranch dressing, sour cream, 1 teaspoon of the taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
  2. Toss the fully cooked shredded chicken with the remaining taco seasoning in a microwave-safe bowl. Cover with a microwave-safe lid or vented cover. Microwave until steaming hot, starting with 2–3 minutes and stirring midway. Continue in short intervals if needed until the chicken reaches 165°F throughout. Heating time depends on the microwave and starting temperature.
  3. Warm the corn tortillas in a dry skillet over medium heat, about 30–60 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel while finishing the batch.
  4. Divide the seasoned chicken among the eight tortillas. Add lettuce, tomato, green onion, drained olives, cheese, and optional avocado. Spoon the chilled ranch sauce over the filling and serve promptly.

Notes

Makes eight tacos, about four servings of two tacos each. This recipe starts with fully cooked chicken. The seasoning packet is used once: 1 teaspoon in the sauce and the remainder on the chicken. Keep the sauce and prepared toppings chilled until assembly. Timing is an estimate.

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Loaded Sour Cream & Onion Waffle Fries

Appetizer · Side Dishes

Loaded Sour Cream & Onion Waffle Fries

Waffle fries with buttermilk, garlic, and onion seasoning, melted white Cheddar, crisp bacon, green onion, and sour cream.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

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About this recipe.

Waffle fries with a buttermilk, garlic, and onion seasoning, topped with melted white Cheddar, crisp bacon, green onion, and sour cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tsp Buttermilk powder (dry powder, not liquid buttermilk)
  • 1 tsp Garlic Powder
  • 1 tsp Parsley (dried)
  • 1 tsp Granulated Sugar
  • 1 tsp Salt (use less if the frozen fries are already salted)
  • ½ tsp Onion Powder

Waffle Fries

  • 22 oz Waffle Fries (frozen)
  • 2 Tbsp Olive Oil
  • 7 Slices Bacon
  • 2 Cups White Cheddar Cheese (shredded)
  • 2 Large Green Onions (thinly sliced)
  • ¼ Cup Sour Cream

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Keep the fries in one layer

Give frozen fries room to crisp and follow the package oven directions. Add the seasoning and toppings after the main bake, then return them briefly to melt the cheese.

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The cooking plan

How to make Loaded Sour Cream & Onion Waffle Fries.

  1. Heat the oven to the temperature specified on the frozen waffle-fries package. Mix the buttermilk powder, garlic powder, dried parsley, sugar, salt, and onion powder in a small bowl. If the fries are already salted, start with less of the salt.

  2. Toss the frozen fries with the olive oil and spread in one layer on a large rimmed baking sheet, using a second sheet if needed. Bake according to the package directions, turning as directed, until golden and crisp. The original timing guide is about 20–26 minutes, but the package and the fries’ appearance take priority.

  3. While the fries bake, cook the bacon in a skillet over medium heat, turning as needed, until browned and crisp, about 10 minutes depending on thickness. Drain on paper towels and crumble when cool enough to handle.

  4. Toss the hot baked fries with the dry seasoning, then spread them back on the baking sheet. Sprinkle with white Cheddar and cooked bacon. Return to the oven for about 2–3 minutes, until the cheese melts. Top with sliced green onions and spoonfuls of sour cream. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Loaded Sour Cream and Onion Waffle Fries

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Waffle fries with a buttermilk, garlic, and onion seasoning, topped with melted white Cheddar, crisp bacon, green onion, and sour cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 tsp Buttermilk powder dry powder, not liquid buttermilk
  • 1 tsp Garlic Powder
  • 1 tsp Parsley dried
  • 1 tsp Granulated Sugar
  • 1 tsp Salt use less if the frozen fries are already salted
  • ½ tsp Onion Powder
Waffle Fries
  •  
    22 oz Waffle Fries frozen
  • 2 Tbsp Olive Oil
  • 7 Slices Bacon
  •  
    2 Cups White Cheddar Cheese shredded
  • 2 Large Green Onions thinly sliced
  • ¼ Cup Sour Cream

Equipment

1 Large rimmed baking sheet (Use two if needed to keep fries in one layer.)
1 Large skillet (For bacon.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to the temperature specified on the frozen waffle-fries package. Mix the buttermilk powder, garlic powder, dried parsley, sugar, salt, and onion powder in a small bowl. If the fries are already salted, start with less of the salt.
  2. Toss the frozen fries with the olive oil and spread in one layer on a large rimmed baking sheet, using a second sheet if needed. Bake according to the package directions, turning as directed, until golden and crisp. The original timing guide is about 20–26 minutes, but the package and the fries’ appearance take priority.
  3. While the fries bake, cook the bacon in a skillet over medium heat, turning as needed, until browned and crisp, about 10 minutes depending on thickness. Drain on paper towels and crumble when cool enough to handle.
  4. Toss the hot baked fries with the dry seasoning, then spread them back on the baking sheet. Sprinkle with white Cheddar and cooked bacon. Return to the oven for about 2–3 minutes, until the cheese melts. Top with sliced green onions and spoonfuls of sour cream. Serve immediately.

Notes

Makes six snack or side portions. Use plain frozen waffle fries; they do not need to be pre-flavored with sour cream and onion. Add the dry seasoning after the main bake so the milk powder and sugar get only a brief return to the oven. Keep sour cream chilled until serving. Timing is an estimate and varies by the frozen fries.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Chili Cheese Bean Dip

Appetizer · Dips, Spreads & Salsas

Chili Cheese Bean Dip

A creamy, chilled bean dip with Monterey Jack, cheddar, lime, jalapeño, and smoky chili spices. Stir it together for an easy party snack.
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Prep
15 minutes
Chill
1 hour
Total
1 hour 15 minutes
Serves
12 snack portions

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About this recipe.

A chilled refried bean dip with two cheeses, lime, jalapeño, and smoky spices. Mix it ahead and serve with chips or vegetables.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz Refried Beans (can)
  • 2 oz Monterey Jack cheese (shredded)
  • 2 oz Cheddar Cheese (shredded)
  • 2 Tbsp Avocado oil
  • 1 Large Lime (juiced)
  • ¼ Cup Sour Cream (or Mexican crema)
  • 3 Cloves Garlic (crushed or finely minced)
  • ¼ Cup Green Onions (thinly sliced)
  • ¼ Cup Fresh Cilantro (leaves, packed, chopped)
  • ½ tsp Ground Cumin
  • 1 tsp Chipotle (ground)
  • 1 tsp Chili Powder
  • 1 Large Jalapeno Peppers (seeded and minced)

The cooking plan

How to make Chili Cheese Bean Dip.

  1. Grate the cheeses. Juice the lime, mince the garlic and seeded jalapeño, and chop the green onions and cilantro.

  2. Stir all ingredients together in a mixing bowl until evenly combined.

  3. Cover and refrigerate for 1–2 hours, then serve with tortilla chips or vegetables. You can also serve the dip immediately.

Let’s cook

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Check off ingredients as you get them ready.

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Chili Cheese Bean Dip

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A chilled refried bean dip with two cheeses, lime, jalapeño, and smoky spices. Mix it ahead and serve with chips or vegetables.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings: 12 snack portions
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 16 oz Refried Beans can
  • 2 oz Monterey Jack cheese shredded
  • 2 oz Cheddar Cheese shredded
  • 2 Tbsp Avocado oil
  • 1 Large Lime juiced
  • ¼ Cup Sour Cream or Mexican crema
  • 3 Cloves Garlic crushed or finely minced
  • ¼ Cup Green Onions thinly sliced
  • ¼ Cup Fresh Cilantro leaves, packed, chopped
  • ½ tsp Ground Cumin
  • 1 tsp Chipotle ground
  • 1 tsp Chili Powder
  • 1 Large Jalapeno Peppers seeded and minced

Equipment

1 Mixing bowl
1 Spatula
1 Knife and cutting board

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Grate the cheeses. Juice the lime, mince the garlic and seeded jalapeño, and chop the green onions and cilantro.
  2. Stir all ingredients together in a mixing bowl until evenly combined.
  3. Cover and refrigerate for 1–2 hours, then serve with tortilla chips or vegetables. You can also serve the dip immediately.

Notes

If preparing a day ahead, leave out the garlic, green onions, and cilantro until 1–2 hours before serving so they do not dominate the flavor. Timing includes a 1-hour chill and is approximate.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Loaded Potato Chip Nachos

Appetizer · Snacks

Loaded Potato Chip Nachos

Wavy potato-chip nachos with ranch-seasoned Cheddar and Monterey Jack, crisp bacon, green onion, and a cool sour-cream dip.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
10 snack portions

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About this recipe.

Wavy potato chips baked with ranch-seasoned Cheddar and Monterey Jack, crisp bacon, and green onion, served with a ranch sour-cream dip.

Loaded Potato Chip Nachos

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 oz Ranch Seasoning (dry seasoning packet, divided)
  • 1 Cup Sour Cream
  • 10 Slices Bacon
  • 12 oz Potato Chips (sturdy wavy, kettle-cooked chips)
  • 2 Cups Cheddar Cheese (shredded)
  • 2 Cups Monterey Jack Cheese (shredded)
  • 3 Large Green Onions (thinly sliced)
  • 1 tsp Hot Sauce (or to taste (optional))

The cooking plan

How to make Loaded Potato Chip Nachos.

  1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature, or use foil. Spread the potato chips in an even layer.

  2. Mix 1 tablespoon of the dry ranch seasoning into the sour cream. Cover and refrigerate the dip until serving. Reserve all remaining dry seasoning for the cheese.

  3. Cook the bacon in a skillet over medium heat, turning as needed, until evenly browned and crisp, about 10 minutes depending on thickness. Drain on paper towels and crumble when cool enough to handle.

  4. Toss the remaining dry ranch seasoning with the shredded Cheddar and Monterey Jack. Sprinkle evenly over the chips, then add the cooked bacon. Bake for about 10–12 minutes, until the cheese melts and the edges of the chips begin to brown. Check early and remove before the chips darken too much.

  5. Top with sliced green onions and optional hot sauce. Serve immediately with the chilled sour-cream dip on the side.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Loaded Potato Chip Nachos

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Wavy potato chips baked with ranch-seasoned Cheddar and Monterey Jack, crisp bacon, and green onion, served with a ranch sour-cream dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 snack portions
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 oz Ranch Seasoning dry seasoning packet, divided
  • 1 Cup Sour Cream
  • 10 Slices Bacon
  • 12 oz Potato Chips sturdy wavy, kettle-cooked chips
  • 2 Cups Cheddar Cheese shredded
  • 2 Cups Monterey Jack Cheese shredded
  • 3 Large Green Onions thinly sliced
  • 1 tsp Hot Sauce or to taste (optional)

Equipment

1 Baking sheet (For layering and baking your loaded chips evenly.)
1 Parchment paper (Prevents sticking and makes cleanup quick and easy.)
1 Cheese Grater (For freshly shredded cheese that melts better than pre-shredded.)
1 Tongs (Handy for layering chips and serving without crushing them.)
1 Oven Mitts ( To safely remove the hot tray from the oven.)
1 Serving Tray (Great for presenting the nachos at parties or gatherings.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature, or use foil. Spread the potato chips in an even layer.
  2. Mix 1 tablespoon of the dry ranch seasoning into the sour cream. Cover and refrigerate the dip until serving. Reserve all remaining dry seasoning for the cheese.
  3. Cook the bacon in a skillet over medium heat, turning as needed, until evenly browned and crisp, about 10 minutes depending on thickness. Drain on paper towels and crumble when cool enough to handle.
  4. Toss the remaining dry ranch seasoning with the shredded Cheddar and Monterey Jack. Sprinkle evenly over the chips, then add the cooked bacon. Bake for about 10–12 minutes, until the cheese melts and the edges of the chips begin to brown. Check early and remove before the chips darken too much.
  5. Top with sliced green onions and optional hot sauce. Serve immediately with the chilled sour-cream dip on the side.

Notes

Makes about ten snack portions. Use dry ranch seasoning, not bottled ranch dressing: 1 tablespoon goes into the dip and the remainder goes into the cheese. Sturdy chips hold the toppings better than thin chips. Serve promptly for the best texture. Timing is an estimate.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Buffalo Cauliflower Wings

Appetizer · Snacks

Buffalo Cauliflower Wings

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4 people

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About this recipe.

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅔ Cup All-Purpose Flour (Leveled)
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  • 1 cauliflower (about 2 pounds, cut into large wing-sized florets)
  • prepared Buffalo wing sauce (for brushing before the final bake and again to serve)
  • ranch or blue cheese dressing (for dipping, optional)

The cooking plan

How to make Buffalo Cauliflower Wings.

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.

  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.

  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.

  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.

  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Buffalo Cauliflower Wings

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Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅔ Cup All-Purpose Flour Leveled
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  •  
    1 cauliflower about 2 pounds, cut into large wing-sized florets
  •  
    prepared Buffalo wing sauce for brushing before the final bake and again to serve
  •  
    ranch or blue cheese dressing for dipping, optional

Equipment

1 Large mixing bowl (for coating the cauliflower in batter and tossing with sauce.)
1 Small bowl (for preparing the batter or buffalo sauce separately.)
1 Whisk or fork (to mix batter ingredients until smooth.)
1 Measuring cups & spoons ( for accuracy in flour, spices, and liquids.)
1 Cutting board (for chopping cauliflower into florets.)
Chef's knife
1 Sharp chef’s knife (to cut through the cauliflower cleanly and safely)
1 Tongs ( for flipping the wings or tossing them in sauce without breaking them.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.
  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.
    ⅔ Cup All-Purpose Flour, ¼ Cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, ½ tsp Sea Salt, ¾ Cup water
  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.
    1 cauliflower
  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.
  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Notes

Use large florets so the cauliflower does not overcook before the coating sets. Leave space on both pans and let excess batter drip off before baking. Serve soon after baking for the best texture. Choose the heat level of your prepared Buffalo sauce to suit your taste. Check sauce and dressing labels if you need to avoid dairy or other allergens. No air-fryer or flour-substitution method has been verified for this version.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Linguine With Clams

Dinner · Pasta Mains

Linguine With Clams

Linguine with littleneck clams, garlic butter, dry white wine, parsley, and lemon. The clam juices and a little starchy pasta water form the sauce.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 people

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About this recipe.

Linguine and littleneck clams in a garlic-butter sauce with dry white wine, parsley, lemon, and a pinch of red pepper.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Kosher Salt (for pasta water and to taste)
  • 12 Oz. Linguine
  • 4 Tbsp. Unsalted Butter
  • 4 Cloves Garlic (finely chopped)
  • 2 Tbsp Parsley (chopped, divided)
  • 1 Pinch Crushed Red Pepper Flakes (crushed)
  • 2 Dozen Littleneck Clams ( (about 2 lbs.) scrubbed)
  • ½ Cup White Wine (dry)
  • 1 Large Lemon (half juiced, half cut into wedges)
  • Ground Black Pepper (freshly ground, to taste)
  • 1/4 Cup Parmesan Cheese (grated, optional for serving)

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Linguine with clams

Build the sauce as you toss

Reserve the pasta water before draining, then add it gradually. Taste the finished sauce before adding salt: fresh clams bring their own briny seasoning.

Shellfish handling and steaming guidance: FDA and CDC.

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The cooking plan

How to make Linguine With Clams.

  1. Scrub the clams under cold running water. Discard cracked shells and any open clams that do not close when tapped. Wash hands and clean surfaces after handling raw shellfish. Halve the lemon; juice one half and cut the other into wedges.

  2. Cook the linguine in a large pot of salted boiling water until al dente, following the package timing. Reserve ¾ cup cooking water before draining. Meanwhile, melt the butter in a wide pan with a tight-fitting lid over medium heat. Stir in garlic, 1 tablespoon parsley, and red pepper flakes for about 1 minute, without browning the garlic.

  3. Pour the wine into the pan and bring to a boil. Add the clams, cover tightly, and maintain steady steam. Steam for 4–9 minutes after steaming resumes, until the shells open fully. Discard any clams that remain closed.

  4. Add the drained linguine and the juice from half the lemon. Toss gently, adding reserved pasta water a little at a time until the sauce coats the pasta; you may not need all of it. Taste before adding salt, as the clams are briny. Add black pepper to taste.

  5. Divide among four bowls. Sprinkle with the remaining tablespoon parsley and serve immediately with the lemon wedges and optional Parmesan.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Linguine With Clams

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Linguine and littleneck clams in a garlic-butter sauce with dry white wine, parsley, lemon, and a pinch of red pepper.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Instructions Notes

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Ingredients
  

  • Kosher Salt for pasta water and to taste
  •  
    12 Oz. Linguine
  • 4 Tbsp. Unsalted Butter
  • 4 Cloves Garlic finely chopped
  • 2 Tbsp Parsley chopped, divided
  • 1 Pinch Crushed Red Pepper Flakes crushed
  • 2 Dozen Littleneck Clams (about 2 lbs.) scrubbed
  • ½ Cup White Wine dry
  • 1 Large Lemon half juiced, half cut into wedges
  • Ground Black Pepper freshly ground, to taste
  • ¼ Cup Parmesan Cheese grated, optional for serving

Equipment

1 Large Sauté Pan with Lid (For steaming clams and building the flavorful sauce.)
1 Large pot ( Essential for boiling the linguine to al dente perfection.)
1 Tongs (Helps toss and serve the pasta without breaking the clams.)
1 Garlic Press (Speeds up prep if you’re using lots of garlic.)
1 Measuring Cups (For measuring wine and reserved pasta water.)
1 Ladle (Handy for scooping reserved pasta water.)
1 Serving Bowl (Makes a gorgeous presentation, especially with shell-on clams.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Scrub the clams under cold running water. Discard cracked shells and any open clams that do not close when tapped. Wash hands and clean surfaces after handling raw shellfish. Halve the lemon; juice one half and cut the other into wedges.
  2. Cook the linguine in a large pot of salted boiling water until al dente, following the package timing. Reserve ¾ cup cooking water before draining. Meanwhile, melt the butter in a wide pan with a tight-fitting lid over medium heat. Stir in garlic, 1 tablespoon parsley, and red pepper flakes for about 1 minute, without browning the garlic.
  3. Pour the wine into the pan and bring to a boil. Add the clams, cover tightly, and maintain steady steam. Steam for 4–9 minutes after steaming resumes, until the shells open fully. Discard any clams that remain closed.
  4. Add the drained linguine and the juice from half the lemon. Toss gently, adding reserved pasta water a little at a time until the sauce coats the pasta; you may not need all of it. Taste before adding salt, as the clams are briny. Add black pepper to taste.
  5. Divide among four bowls. Sprinkle with the remaining tablespoon parsley and serve immediately with the lemon wedges and optional Parmesan.

Notes

Use fresh live littleneck clams from a reputable seafood seller and keep refrigerated until preparation. This recipe reserves ¾ cup pasta water; add only enough to loosen the sauce. Timing is an estimate and depends on the pasta and clam size.

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