Easy Camp Meal, Clams and Linguine- Cook with Team UCO

Who says camp food has to be boring? With just a few ingredients and the Cookit Camp Kitchen, you can whip up this restaurant-worthy clams and linguine dish right at your campsite. Fresh, flavorful, and easy to make, it’s the perfect summer meal whether you’re lakeside, beachside, or deep in the woods.

This recipe was created by Jesse—UCO's supply chain manager and resident food snob of the team.

Whether you're new to outdoor cooking or a seasoned camp chef, this recipe is a great way to elevate your meals using minimal gear. It checks all the boxes: easy camping dinner, gourmet campfire recipe, and a great example of camping gear that actually works. Looking for what to cook with your portable camp stove? This is it.

For the video version, be sure to watch below: 

Ingredients:

• 2 lbs little neck clams (soaked in salt water to purge)

• 12 oz linguine

• 2 tbsp olive oil (plus more as needed)

• 3 cloves garlic, minced (for breadcrumbs)

• 9 cloves garlic, minced (for clam sauce)

• Pinch of red pepper flakes (to taste)

• 1 cup panko breadcrumbs

• Zest of 1 lemon

• Ground lemon peel (optional)

• 2-3 anchovy fillets, finely chopped

• 1/2 cup dry white wine

• 4 tbsp butter

• 1/2 cup chopped fresh herbs (parsley, chives, or tarragon)

• Juice of half a lemon

• Salt to taste

Instructions:

1. Prep the Clams: Soak the clams in salt water for at least 20 minutes to help purge any sand. Set aside.

2. Boil the Pasta Water: Start a large pot of salted water over your campfire or camp stove and bring it to a boil. This will be used for cooking the pasta later.

3. Make the Toasted Breadcrumbs:

   • In a dry pan, add 2 tbsp olive oil.

   • Add 3 minced garlic cloves and a pinch of red pepper flakes.

   • Stir in 1 cup of panko and toast until golden brown.

   • Reduce heat and season with a little salt, lemon zest, and optional ground lemon peel.

   • Transfer to a paper towel to cool and dry.

4. Start the Clam Sauce:

   • Wipe the pan clean and add a splash of oil.

   • Add 2-3 finely chopped anchovy fillets and a pinch of red pepper flakes.

   • Add 9 cloves of minced garlic and stir.

   • Pour in 1/2 cup of white wine and bring to a simmer.

   • Let the wine reduce until almost evaporated.

5. Cook the Clams:

   • Drain the soaked clams and add them to the pan (without the soaking water).

   • Cover with foil and cook for 5-7 minutes until they open.

   • Discard any unopened clams after 7-9 minutes.

6. Cook the Pasta:

   • Add 12 oz linguine to the boiling pot and cook for 5 minutes (intentionally undercooked).

   • Reserve 2 cups of pasta water and then drain pasta.

7. Combine and Finish the Dish:

   • Add the undercooked pasta to the pan with the clam sauce.

   • Pour in 1 cup of pasta water and stir until pasta finishes cooking.

   • Add more water as needed to loosen the sauce.

   • Stir in 4 tbsp butter until melted.

   • Add chopped fresh herbs and squeeze in juice from half a lemon.

   • Stir in a few handfuls of the toasted breadcrumbs.

   • Top with cooked clams, more breadcrumbs, and a pinch of red pepper.

Serve hot and enjoy your glamping-style clams and linguine—all made with the Cookit Camp Kitchen.Shop the Cookit Camp Kitchen here