Amazing White Clam Sauce

SUBMITTED BY: Linoleum PHOTO BY: Janay

"I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling."

PREP TIME	5 Min
COOK TIME	1 Hr
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
2 tablespoons red pepper flakes, or to taste
1 3/4 cups half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
1/4 cup grated Parmesan cheese for topping
1 (8 ounce) package dried linguine pasta

READ REVIEWS (28)

DIRECTIONS

Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

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REVIEWS

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Reviewed on Apr. 1, 2006 by Lianne

I love clam sauce but the version I've always use has wine in it, which my husband doesn't like. I tried this recipe as an alternative and I'm so glad I did! I did make a few changes-- less oil, shallots instead of onion, a little less garlic, no red pepper, heavy cream instead of half-and-half, 4 cans of clams (2 minced, 2 chopped) and I, too, used some cornstarch to make this nice and thick! It was plenty for a pound of linguine, and was delicious the first night served AND left over... This is my new claim sauce recipe!!

5 users found this review helpful

Reviewed on Oct. 11, 2007 by Janay

WHOA! I'm absolutely convinced that two tablespoons of red pepper flakes was a typo. She had to have meant teaspoons. The initial flavor of the sauce is amazing until you get the hot flavor of the flakes. Between 0-2 teaspoons of red pepper flakes make this dish a wonderful keeper in our home. I also cut the amount of oil in half and used heavy cream. Other reviewers complained that there weren't enough clams in the recipe. However, if you're concerned about picky eaters, the amount in the recipe is plenty. Note: if you have already followed the recipe exactly and find that it's too hot, adding some extra heavy cream and a half cup of freshly shredded parmesan cheese definitely cools it off without losing any flavor.

4 users found this review helpful

Reviewed on Jan. 16, 2005 by JOMORENO56

I thought this was a very good recipe but my husband and I thought about a couple of changes we would make. First of all, we both love spicy food but many people don't so we would cut the red pepper flakes in half. We also found it abit oily so we would cut the olive oil in half too. And the last change we would make is that we would have used heavy cream instead of half and half to make for a thicker sauce. But it truly was a very tasty dish. Thank you for sharing it!

4 users found this review helpful

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