The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2009
I've fixed this twice. Each time varying it depending on what I have around. I always add a green vegetable, zucchini the first time/asparagus the second. Corn starch mixed w/ cold clam juice thickens the sauce nicely. Smart Balance Light mixed w/ some Olive Oil lightened it up, didn't add salt, used multi-grain pasta, extra garlic and a variety of mushrooms like Oyster, Portabella and/or Shitake with a splash of white wine. Very flavorful however it's fixed.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Mountlake Terrace, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 11, 2009
I was doubtful, but this was excellent with the mushrooms! I doubled the garlic and next time would use more. White wine is also a nice addition, but milk or cream changes the taste a bit-- good, but really better without.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 11, 2009
This is the best clam sauce I've ever had! I used about half the mushrooms and double the garlic...and it's perfect. I would use more clams and go the full pound of mushrooms though next time. I like a lot of stuff in my pasta
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 29, 2009
Delicious! Like lots of others, I did half butter/half olive oil. Make sure and add more garlic, more clams. Really, really good.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: Apr. 22, 2009
I made this almost as the original recipe. I did use half butter and half EVOO and I used whole baby clams instead of chopped canned ones.
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 20, 2009
Absolutely delicious! Thanks so much for sharing. We enjoyed this recipe for a few days as we made a lot for just the two of us... The only change we made was using parsley that comes in a tube in our produce section. Very handy as it doesn't go bad for a few months after opening unlike fresh parsley.
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Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 15, 2009
OMG- this is fantastic! Loved it and had it for lunch the next day. It makes a fairly large amount, so next time, I'll cut down on the pasta - more sauce that way! Yummy!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Ashtabula, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 9, 2009
I liked it, but my boyfriend didn't. You need to use fresh clams. The canned ones are too rubbery.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 7, 2009
Just a touch salty although it could have been the clams I used.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 30, 2009
Replace half the butter with 3 tablespoons of olive oil
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 25, 2009
The recipe is easy and very tasty. I would prefer less butter and more olive oil. I halved the recipe and altered it a little. My recipe was a little spicy for the family and will reduce the amount of pepper flakes next time. If you double this recipe you will achieve the basic recipe. I will be making this recipe frequently. 75 g chopped onion 10 g garlic 21 g olive oil 368 g minced clams (2 cans) 130 g clam juice 15 g dry white wine 115 g butter 1 g sea salt 1/4 t black pepper 1/4 t white pepper 1/4 t hot pepper flakes 1/2 T dried parsley
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 19, 2009
I absolutely love this dish. It is light, quick and easy to make, and tastes incredibly fresh. I have made no changes to this recipe. It is excellent as it is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 18, 2009
I gave it 5 stars because the flavor is great! The "juice" was a bit too juicy for us. I did thicken it a bit to more of a "gravy" consistency, and we loved it - definately will make again (and we added some red pepper flakes, too - we like ours with a bit of a bite!!)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 11, 2009
AWESOME! My family loved this recipe and requested I make it again soon! One thing that I really liked about this recipe was that it didn't have a heavy cream sauce like some clam sauces. I am sensitive to milk so this recipe was perfect! At first my family was skeptical about a clam sauce without cream, but after tasting this recipe they absolutely loved it and said that they actually liked this recipe better than the recipes with cream. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2009
Very good! My husband didn't like the texture of the clams, though, that's why I'm not giving the recipe 5 stars.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 5, 2009
I made this using some recommedations from other reviewers: using 1/4 c. EVOO and 1/4 c. butter; increasing garlic to 5 cloves; adding a bit of flour to thicken. Otherwise, I followed the directions exactly. I thought the results were very bland, unfortunately. I wonder if adding a splash of white wine would help? I will try again. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 26, 2009
I also used the 1/2 butter & 1/2 olive oil. Even the kids liked it!! That's always a plus!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 20, 2009
this was great, quick and easy. The family just loved it.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 18, 2009
I wish I could give this 10 stars. It was simple and tasted great. I paired it with marinated cherry tomatoes and some Italian bread and a glass of red wine. What more could you want.
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Cooking Level: Expert

Living In: Orono, Maine, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 12, 2009
I can't say that I didn't enjoy this recipe, but it was different. I don't know what I did worng but my cheese clumped together horribly and the sause didn't coat the noodles. I did thicken it, but I expected more. Don't get me wrong the sauce was fantastic.... but the clumps of cheese just turned me off.
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Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA
Living In: Baton Rouge, Louisiana, USA

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