Reviewed: Feb. 7, 2011

Have made this many times and it always tastes great!

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1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Howell, New Jersey, USA

Reviewed: Feb. 1, 2011

DeeeeeeeLISH! What a wonderful and quick meal for a week night. I did as others suggested and halved the butter and supplemented with olive oil. I used two cans of clams, but only the sauce of one can. I also added onions, red pepper flakes and lemon juice. Wish I had had some white wine lying around, but no such luck. Regardless, this recipe is so simple and yet satisfying! Definitely a repeater!

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2 users found this review helpful

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Felicia

Reviewed: Dec. 30, 2010

Very Good! Everyone, even the picky eaters asked for seconds. So easy and quick and inexpensive too! Thanks!

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2 users found this review helpful

Reviewer:

toni

Cooking Level: Expert

Reviewed: Dec. 21, 2010

not that great at all... There was a suggestion of doubling the clams - sounded good at first, but it's a disaster! Don't do it - wayyy too many clams - I love clams and it was even hard for me to choke down..

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3 users found this review helpful

Reviewer:

Ward

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 19, 2010

Mine got sticky so I think some olive oil would have been a good addition, but we did enjoy it and would make it again. I'm not sure how it would have been with canned clams, but we used razor clams we'd harvested/dug ourselves and it was yummy.

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5 users found this review helpful

Reviewer:

Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

Reviewed: Nov. 29, 2010

This recipe is good, I tweaked a bit according to personal pref's, added an addtl can of whole clams, omitted parsley, used enough reserved clam juice and milk to make 2 1/2 C, 4 T flour, 1 tsp italian seasoning or (1/4 tsp ea oregano, marjoram, basil) and 1 brick of cream cheese

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7 users found this review helpful

Reviewer:

JodiK

Cooking Level: Intermediate

Living In: Pomona, California, USA

Reviewed: Oct. 17, 2010

Great recipe. My 2 year old and 3 year old boys even loved it. Our budget is tight so I had to use dried parsley and canned mushrooms, but it was still wonderful. I bet it is out of this world with fresh parsley and mushrooms.

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1 user found this review helpful

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 6, 2010

The Best! Made this for myself last night. OMG. Glass of wine, this special recipe and a lake to look out at. Made my night. Thank you for such a good dinner!

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2 users found this review helpful

Reviewer:

Floridacooker

Cooking Level: Expert

Living In: Sanford, Florida, USA

Reviewed: Oct. 5, 2010

We love this, serve it to company too. Inexpensive and quick! Add a little lemon juice.

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1 user found this review helpful

Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 5, 2010

Very good recipe. I did not add the mushrooms because I felt they would take away from the flavor of the clams but otherwise very happy with this dish.

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1 user found this review helpful