Reviewed: Dec. 1, 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!

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Mismadison

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Reviewed: Nov. 8, 2007

I found that this recipe was tasty but called for WAY too much red pepper flakes! I used one tablespoon instead of two and it was still overly spicy.

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WANANCY

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Reviewed: 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.

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Janay

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Blackfoot, Idaho, USA

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Reviewed: Sep. 19, 2007

I thought this was grreeat!!! A little too much oil.. I found that out after...Sorry guys should have listened to the other chefs... The aroma was wonderful and just enough spice. I also used heavy cream instead of half and half... Thanx for the recipe... this will be the one i use from now on

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liz

Cooking Level: Intermediate

Living In: Yonkers, New York, USA

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Reviewed: Sep. 17, 2007

Very good. I put less oil and and some roma cheese when cooking it to thicken it.

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SHAMROCKM7

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Reviewed: Aug. 8, 2007

This sauce has a really good flavor, but I think it has a little too much oil and is a but runnier than I would like. That said, it tastes really good and I have made it several times.

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Ashley

Cooking Level: Expert

Home Town: Helena, Alabama, USA

Living In: Hoover, Alabama, USA

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Reviewed: Jul. 30, 2007

Great for low carbers if served with Dreamfields pasta

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Goatette

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Burlington, Vermont, USA

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Reviewed: 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...

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JJDON

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 27, 2006

This recipe was good and quite easy. I only used 1/2 tsp of pepper flakes and it was pretty spicy, next time I'll use 1/4 tsp. I also only used 2 tbls olive oil. I added 2 tablespoons of corn starch at the end to make it more like a gravy.

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Lynette

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Reviewed: Sep. 13, 2006

My husband took this for his lunch the next day at his department store. The aroma filled the lunch room, and everyone envied him. I made it, and added salad shrimp and a little more clams, and SOOO tasty. I will be making this again!!!!!

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Mandalyn

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jul. 25, 2006

I was really not that thrilled by this recipe. I followed the recipe exactly and it tasted like red pepper flavored cream. My hubby said it was OK but he would not be upset if I didn't make it again. OOh well back to my search for a super white clam sauce recipe. :(

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Jun. 11, 2006

This clam sauce was yummy to me, but my husband said, and I quote "I just can't eat this". His loss in my opinion! The only thing I did different was to cut way back on the amount of olive oil. Way to much, not needed.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: May 30, 2006

My mom and I decided to make this and try it for dinner tonight. It was as easy as can be to make and really good. We are adding it to our list of favourites.

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BronwynP1983

Cooking Level: Intermediate

Home Town: Ameliasburgh, Ontario, Canada

Living In: Belleville, Ontario, Canada

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Reviewed: Apr. 8, 2006

I made this for my family and everyone requested seconds plus the recipe! YUMMY!!!!

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Apr. 1, 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!!

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Dec. 8, 2005

This was very simple and quick fix up meal. Second time I made it, I used spam and it turned out pretty good as well. Also I used cream of chicken instead of mushroom.

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ONESHOTCHICK

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 2, 2005

The sauce was very runny and presentation looked bad. I don't know if I would make it again, if I did I would use less olive oil and heavy cream for a thicker sauce.

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 18, 2005

I only put a few tablespoons of olive oil in the pan and sauted the onions and garlic. Other than that, followed the recipe EXACTLY! It was INCREDIBLE! It was like an AWESOME Italian or Seafood restaurant quality meal AT HOME! Big hit!

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 7, 2005

This recipe was pretty good. I, like others, prefer a thicker sauce. I halved the olive oil, used heavy cream instead of half & half as suggested, and it was still a little too runny. I added about 2 tbsp of corn starch to thicken it up. The taste was great though.

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TUGGLY

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Reviewed: Oct. 4, 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.

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soapsnob

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Amazing White Clam Sauce

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