Great recipe, I love the blend of flavors. I throw the salsa, mustard and lime juice in a zip-loc bag and leave in the fridge while I'm at work so this is ready to cook when I get home. I've never topped with the yogurt and I don't think it needed it.

Reviewed On: Jul. 16, 2008

I thought this would be a good recipe to try since I've never eaten let alone cooked clams and it sounded tasty so I may not be the review to look at if you already know you love clams. But I wasn't thrilled. I used a resling white wine and I think I should have tried something dryer, and my husband and I both thought the sauce should have been a little thicker so it could stick to the pasta and not spray all over the place.

Reviewed On: Jul. 15, 2008

My aunt is allergic to eggs so I make these for her every year. They aren't as moist as cookies with eggs but they're still good and she loves them.

Reviewed On: Jul. 15, 2008