Amazing White Clam Sauce Recipe - Allrecipes.com
Amazing White Clam Sauce Recipe
  • READY IN ABOUT hrs

Amazing White Clam Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr
  • READY IN

    1 hr 5 mins

Directions

  1. 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.
  2. 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.
  3. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
  4. 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 More Reviews

Most Helpful Positive Review
Apr 01, 2006

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!!

 
Most Helpful Critical Review
Oct 04, 2005

This was a good recipe and I like spice, but two tablespoons was FAR too much of red pepper flakes! My stomach is still burning 24 hours later. I would cut the red pepper flakes to 1/2 teaspoon at most! I added parmesan cheese to thicken it up, and I agree with the other reviews about using heavy cream instead of half and half. The recipe itself was good and I would try it again with the above listed changes - maybe even adding a few mushrooms.

 
Jan 16, 2005

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!

 
Oct 11, 2007

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.

 
Dec 01, 2007

DELICIOUS! I like my Clam sauce a little heartier, so I used heavy cream substituted chopped clams. I thickened it up with heaping Tablespoon of cornstarch, dissolved in water and stirred it in the last several minutes of simmering. Also... if you've never tried fresh pasta, you don't know what you are missing! Great recipe... THANKS!

 
Feb 05, 2009

1T butter, 1 T evoo, 2 10oz cans clams and 2 8.5oz bottles clam juice. Added 1 T flour after cooking onions before adding clam juice. Reduced down by 2/3rds before adding half and half and clams. Cut pepper flakes to 2t (just right). Cooked pasta al dente then dumped into sauce to absorb and thicken. Very nice.

 
Jun 13, 2007

I was actually looking for my recipe to email someone, and this comes close - to address people's comments here, I make it like this, but start with a roue of butter and flour - you could use cornstarch. Then it gets thick without trying to reduce it so much. Classic recipe, to me...

 
Apr 13, 2011

This was delicious. Took some suggestions from others and decreased the amount of oil, also thickened the sauce with a couple of tablespoons of flour (added it after sauteeing the onions) We couldn't stop eating it.

 

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Nutrition

  • Calories
  • 825 kcal
  • 41%
  • Carbohydrates
  • 57.5 g
  • 19%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 44.7 g
  • 69%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 48.6 g
  • 97%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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