Hermon’s Famous Two Sheet Vongole Pasta
June 9, 2026
In this Recipe
Ingredients
CLAMS COOKING RECIPE
Clams 5 pounds
White Wine 1½ cups
Chili Flakes 1 pinch
Garlic 2 cloves
Yellow Onion 1 medium onion
Thyme 4 sprigs
Olive Oil 2 tablespoons
CLAM PAN SAUCE
Heavy Cream 1¼ cups
Clam Juice ⅓ cup + 1 tablespoon
Cooked Clams ¾ cup
Lemon Juice 2 tablespoons
Butter 5 tablespoons + 1 teaspoon
Salt To taste
Black Pepper To taste
Red Chili Flakes To taste
Steps
- CLAMS COOKING RECIPE
- Begin by purging clams in salted ice water for at least 1 hour.
- In a pot sweat julienned onions and garlic in olive oil.
- Add thyme and chili flake and cook for 1 minute on medium heat.
- Add clams and mix all to incorporate, then add white wine and bring to high heat.
- Cover pot with a lid and steam clams until opened and cooked (approximately 8-10 minutes)
- Once fully cooked, strain liquid into container and reserve for the sauce.
- Place clams in a bowl and cool off in the fridge.
- Once cooled, pick the clam meat from the shells and set it aside in a container.
- CLAM PAN SAUCE
- In a saute pan, add the cooked clams, garlic & heavy cream and begin to reduce on high heat.
- Add reserved clam juice & lemon juice. Reduce by half.
- Mount with butter and season with black pepper, salt, red chili flake and lemon juice if needed.
- PASTA COOKING & PLATING
- Bring a pot of water to boil and add salt. enough salt to make the water taste like the ocean!
- Once water is boiling and salt has dissolved, add lasagna sheet one at a time. Blanch for 2 minutes and remove. You can do this up to 24 hours before.
- Once ready to eat, turn you broiler on. Once hot, put lasagna sheet on a well oiled baking tray and cook in broiler until it starts to get some color and bubbles.
- Place on a plate and pour the clam pan sauce over top.
- Grate fresh parmesan cheese and lemon zest over top and Enjoy!
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