Reviewed: Dec. 30, 2011

Really tasty...not fishy at all and i followed the recipe as it was.

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3 users found this review helpful

Reviewer:

cindy76

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

Living In: Medford, Massachusetts, USA

Reviewed: Nov. 3, 2011

I make this all the time and my 4 children beg for it. You can use can clam I use fresh also I add olives and fresh lemons.

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Reviewer:

1981camaroz28

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

Awesome recipe. Did as some of the other reviews said and reduced butter to 1/2 stick and added 1/4 cup white wine.

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Reviewer:

fenwick9

Reviewed: Aug. 18, 2011

I made this as written except that I halved the oil and skipped the parmesan. It was very good and had a very strong, fishy flavor. It was also very easy and fast to cook.

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Reviewer:

KKH3

Reviewed: Jul. 8, 2011

Excellent recipe. Some minor alterations that worked out really well: Half the oil and butter, add another tomato and even use yellow and orange or green tomatoes for color, double the parsley, chopped asparagus added in just before the clams (depending on how thick your asparagus is), forget the clam juice and add white wine instead, half a bouillon cube, and freshly ground black pepper. Enjoy!

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Reviewer:

serena.cm

Reviewed: Feb. 25, 2011

Hard to push pasta on Mexicans...but once tasted always complimented. We get fresh (chocolate)clams out of the bay of conception. The problem with the clams is that they do not take to refrigeration well and die. Sometimes our varied version is with a few deep fried clams on top.....chomp chomp, chew chew goood!

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Reviewer:

Buenaventura

Reviewed: Jul. 12, 2010

Excellent! I didn't have fresh tomatoes, but I used canned diced tomatoes and it was still fantastic.

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5 users found this review helpful

Reviewer:

SCHAPPELL

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Reviewed: Jun. 20, 2010

This was fantastic, I followed the recipe exactly. Sauce was buttery and delicious. My family loved it. Thanks for sharing.

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Reviewer:

KRANENBURG

Reviewed: Jun. 1, 2010

An easy and very tasty recipe, thank you!

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Reviewed: Nov. 8, 2009

Tried this tonight and it was excellent. I kept the same amount of butter but added 1/4 cup of white wine. I substituted parsley which I did not have on hand with fresh chive. Onions and extra garlic added to the taste. Would not hesitate to serve to company.

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2 users found this review helpful