Reviewed: Oct. 31, 2009

This was good, might need to make more sauce though, I like my pasta covered with sauce and this was thin.

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Samantha

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

This recipe is defintely a keeper. The reason I have not given it five stars, is because the basic ingredients are some what bland, but they do make a great starting point. However, it is so easy to tweak to your liking with a little bit of spice(old bay, chili powder, pepper flakes, etc...) and some extra clams. Personally I like it with milk, but if you want a creamier sauce use half & half. This recipe will please all ages. Don't forget to serve with garlic bread to soak up the wonderful sauce. Thank You Betty.

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Namarks

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Reviewed: Sep. 25, 2009

Sorry to say but I did not like this recipe at all. Had no taste to it was very bland. My husband eats anything I put in front of him and likes/loves it but he told me never to make this again. Wish I liked it cause it seemed to have great reviews but unfortunately I didn't.

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Lett

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Reviewed: Sep. 11, 2009

This recipe is OUTSTANDING! Quick, easy and delicious! Good job!

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Wendy

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Reviewed: Jul. 11, 2009

if there were 6 stars I'd give this dish them all! i've made this dozens of times for my family and the inlaws LOTS OF RAVES from ALL...including the kids. Yes i do tell them its chicken. I consistently swap out the milk for a can of skim evaporated...makes it a little sweet and extra creamy tasting

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salljean

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Reviewed: Jun. 21, 2009

Hubby really liked this dish a lot. He used extra garlic and cut back on the milk.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

I served this and got excellent reviews. The only change I made was to add Asiago grated cheese at the table and added another 10 oz can of whole baby clams without the juice, as another reviewed suggested and I found to be an excellent suggestion. This recipe is a keeper for me.

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Carolina

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

WAY too bland!!!

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Alisha

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Reviewed: Feb. 18, 2009

I tried your recipe and I really liked it. the consisteancy was perfect. Thanks for the idea. I make it a bit diferent but I like yours better..

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Rocko Vincuilla

Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

Living In: Newcastle, Utah, USA

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Reviewed: Feb. 6, 2009

I love linguini with white clam sauce. Just not this one! I thought it was terrible. This sauce had no flavor at all. I will be looking for another recipe for sure! Sorry.

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SummerDavis

Cooking Level: Intermediate

Home Town: Oak Forest, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Jan. 7, 2009

I like this recipe because it is quick and impressive to throw together for company as long as you have all the ingredients prepped and ready to go. I am giving it 4 stars because I did have to tweak it to give it a little more flavor as it was a little bland for our taste. I added freshly squeezed lemon juice and a little more wine. I also doubled the garlic and added cherry stone clams that I steamed in wine in addition to the canned clams. I think next time I will also add some hot pepper flakes. I love the fact that this recipe doesn't use butter. However, it definitely needs a little more seasoning to make up for it. I will continue using this recipe as a guide.

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adk255

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Reviewed: Nov. 6, 2008

Great. Even the kids eat it. This is the only recipe I use now for clam sauce. I punch it up a bit with more fresh garlic, pepper and red pepper flakes. Yum!

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mrsiuliano

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

I thought this was excellent! I did add some crushed red pepper flakes and I think it would be better with 1 more can of clams. But my husband and son both thought it was good, so I will be making this again.

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LYNNQYOU

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

I thought this recipe was very good, but it needed something...a little "umph" or more flavor...maybe a little more black pepper or maybe next time I'll add in a bit of red peppar flakes...but over all, we really enjoyed it. I used 3 cans of clams and juice and used 1/2 milk, 1/2 cream to give it a little more creaminess. But it was yummy and hubby enjoyed it also. I'll make again.

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CHELSEA

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Aug. 26, 2008

Wonderful! This was my first time to make clam sauce, and it was so good! I cut down on the fat by using only 2 Tbl. olive oil, and skim milk. I read other reviews and decided to cut way down on the clam juice (I used 3 Tbl.), then added 1/2 cup of wine. Very quick and easy recipe. Serve with a side of steamed broccoli and crusty bread. Thanks for sharing!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 7, 2008

This is one of my favorite recipes, it's so easy to make and tastes wonderful! I add a couple of dashes of white pepper and a few sprinkles of crushed red pepper flakes...and it's even better the next day!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: May 6, 2008

Good, but of course modified:1TBS crushed Garlic, 1 Jar TJ's white clam sauce, 1 can diced tomatoes, 1/4 TSP red pepper flakes, 1/4 TSP dried Oregano, 1/4 TSP dried Basil. Add all ingredients to canned sauce and simmer for 1 hour then toss with linguine

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GORET6

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Reviewed: May 5, 2008

Last night I made the Best linguini & clams I ever made In My Life. This recipe is the Best. I made these changes: 1. I increased the parsley to one cup and added it with the clams when tossing the pasta & sauce. 2. I added a medium sweet onion with the garlic. 3. I increased the garlic salt to ?? 4. I did not add cayenne.

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roberta

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Mount Juliet, Tennessee, USA

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Reviewed: Apr. 19, 2008

This sauce is so tasty, you would never guess it is so fast and easy to make. I added 3TBS more wine and subbed half n half for the milk. I also added some fresh basil right before serving.

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jill

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 3, 2008

This is probably the best White Clam Sauce recipe I ever made. Followed the recipe exactly as indicated, just added paprika for color and a pinch of cayenne pepper to kick it up a bit. Excellent! Thanks for sharing this one...Will only use this for clam sauce...

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RosieCooks

Cooking Level: Expert

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Linguini with White Clam Sauce

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