Reviewed: Mar. 16, 2012

My husband and I LOVED these! I made two pounds and it went FAST. Will make again SOON! Thank you!

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Reviewer:

wifeymaterial

Cooking Level: Intermediate

Reviewed: Feb. 3, 2012

First and foremost, hold back on the wine with this one!! The sauce comes out way to watery/thin. I would like to try the recipe again, but this time I will reduce the wine and possibly add a little flour to thicken the sauce up. Flavor was good. I tossed it with fettucini and served with fresh, Italian bread.

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Reviewer:

Isabella's mommy

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: Jan. 21, 2012

excellent recipe, I would reduce the amount of wine. Also, we used unsalted butter but it tasted salty. Don't know what made it salty.

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Reviewer:

janet

Reviewed: Dec. 18, 2011

Fantastic! I use Chardonnay and 50 Mahogany clams. It was perfect and delicious and best of all easy!!

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Reviewer:

NJDiane

Reviewed: Aug. 24, 2011

I also agree with the individual that gave this recipe one star. The finished product definately had too much oregano and parsley and masked any other flavors. I'm giving this two stars though b/c I think it has potential and perhaps I also used the wrong wine. After I added fresh lemon juice, salt, pepper, and fresh parmesan the broth was tolerably palatable. I will not be following this recipe again.

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Reviewer:

Jenjen

Cooking Level: Intermediate

Home Town: Marlton, New Jersey, USA

Living In: Pennsauken, New Jersey, USA

Reviewed: Aug. 19, 2011

great recipe, i reduced the wine by 1 cup and added half a chicken bullion cube for more flavor. I also reduced the oregano by half. Otherwise very good. Served it with pasta.

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Reviewer:

Sharon

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Reviewed: Jul. 29, 2011

Actually, my boyfriend made this for my birthday dinner a few months ago. It turned out great, except that he didn't know you're supposed to soak the clams before cooking so they release all the sand and other grossness...I feel that should be added to the recipe instructions for newer cooks! Otherwise, great recipe as-is.

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Reviewer:

alison c.

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Reviewed: Jul. 7, 2011

This is a fantastic recipe! I usually serve this dish over linguine, but most recently, I cooked the clams and sauce in a large foil pan on the grill and served it with crusty Italian bread as an appetizer. Received many compliments. And you can freeze the leftover sauce for another meal -- just add some fresh clams.

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Reviewer:

BlueHydrangea

Cooking Level: Expert

Living In: Belmar, New Jersey, USA

Reviewed: Jul. 1, 2011

Just made this for dinner--wonderful! The sauce is wondrful with bread---but we also served it over bow tie pasta. Great way to start the holiday weekend!

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Reviewer:

colleon46

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: Jun. 28, 2011

Yeah, it was really good. I used one teaspoon oregano and and a half teaspoon of red pepper. My son and I ate about 5 pounds of clams. Also had bread and salad. Like I said...really good.

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