Reviewed: Jan. 31, 2012

Very nice, i chop the clams up a bit smaller. Also add 1/2 cup white wine to the sauce

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Reviewer:

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 12, 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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Susan P.

Reviewed: Feb. 16, 2011

Really, really fantastic. I made this for 2 people so I used enough EVOO to cook the onions and garlic, the juice from 2 cans of clams, then added 4 tbsp of FF half and half mixed with 1 tbsp of cornstarch and let it thicken for the 20 minutes. I added the clams to warm through and dumped it over the fettucini serving with with fresh parm and parsley. I was absolutely impressed with myself and my husband said it's 100% company worthy. Thank you!

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backbaygirl

Reviewed: Feb. 11, 2011

Totally Awesome! It was a wonderful recipe that my whole family enjoyed - even the kids. I did take the suggestion and use heavy cream and I added about a 1/4 cup of dry white wine when simmering the clam juice. I can't wait to make this for guests!

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Susan H

Reviewed: Feb. 2, 2011

OMG! This has become a constant request in my house! I think my hubby thinks it’s my recipe but it’s not! The only changes I make sometimes are to add baby shrimp (if I have some) and or add some finely chopped mushrooms. Oh and I use heavy cream. This recipe is the best!

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Reviewer:

KatieLouLu

Cooking Level: Intermediate

Home Town: Turlock, California, USA

Living In: Walnut Creek, California, USA

Reviewed: Dec. 1, 2010

Good but watery until it sits. Best with angel hair pasta.

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Reviewer:

lizgrace03

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 20, 2010

This recipe was truly Amazing!

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daydreamer

Reviewed: Aug. 1, 2010

This is my husband's new favorite clam sauce. He liked it better than his mom's recipe. Thanks for sharing.

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mkaras

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 30, 2010

really excellent sauce! I served it for company (using heavy cream as other reviewers suggested) with salad and garlic bread. I thought the heat was great but it could certainly be too much for some so be careful.

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laurajfrog

Cooking Level: Intermediate

Reviewed: Jul. 21, 2010

I have never had much luck making White Clam Sauce but this was easy and very good. I took everyone's feedback and did not use as much red pepper. It was a hit.

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