Reviewed: Jul. 6, 2011

Super easy & super delicious. The only change I will make next time is to use a 14oz can of tomatoes as opposed to the 28oz can. Just my personal preference :) Served with toasted sourdough bread (for soaking up the broth) & a green salad. The boyfriend & I both loved it!!!

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Reviewer:

ALG

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Newport, Rhode Island, USA

Reviewed: Jun. 27, 2011

The sauce was very nice but so thin. We tossed hot pasta to it to absorb the sauce.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: May 12, 2011

I made this with mussels because when I got to market they were out of clams. I also used a hard turkey sausage. We really enjoyed it, and felt that the sausage made this much heartier. Next time I'll add some chopped fresh fennel - and I think it will be perfect!

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: May 6, 2011

I.N.C.R.E.D.I.B.L.E! I served this meal over cappelini pasta as I couldn't stand to see ANY of this delicious sauce go to waste. I followed the recipe exactly, with the exception of substituting mussels for the clams. My husband asked if he could just drink the sauce with a straw! A+++ Super quick and EASY, but appears really gourmet. Great recipe!

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Reviewer:

mrslandry3

Cooking Level: Intermediate

Home Town: Abbeville, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Apr. 19, 2011

This was fabulous!!!! I used fettucine noodles, pre-diced red onion to save time, Winn Dixie's best chourizo, and substituted chicken bouillon cube for the bottle of clam juice. The beer i used was YuengLing Lager. Served with hot crusty bread. Will be making again!

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Reviewer:

Keillie

Reviewed: Feb. 11, 2011

Made this for my son's birthday, awesome with nice crusty bread! Cook up some pasta the next day for any left over sauce!

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Reviewer:

Dona G.

Reviewed: Sep. 19, 2010

I made this pretty much like the recipe is written but I substituted chardonnay for the beer (I don't like the taste of beer). It probably tasted more delicate than it would if I had used beer but it was still very delicious.

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Reviewer:

richardsje5

Reviewed: Jun. 12, 2010

Great recipe. I pulled it up as an alternative cooking clams in white wine. Make sure you use a brown beer or similar. Like another poster said you can skip the cornmeal step if you purchased your clams already cleaned up at a fish market. In my view the olive oil does not add much to the overall flavor and I reduced it to two tablespoons which was more than enough to fry the garlic. The sausage will add enough oil of its own to fry everything else. Finally, you do end up with a LOT of broth.

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Reviewer:

Twocat

Reviewed: Dec. 28, 2009

Outstanding recipe!!! I started by steaming 50 small clams separately and using that broth instead of bottled. I added 1lb each of fresh squid,shrimp and scallops simmered for 5 minutes and then added spices and steamed shelled clams. What a seafood sensation. Plenty of toasted sour dough bread along with a nice chianti.

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Reviewer:

fuda buddah

Reviewed: Nov. 2, 2009

Excellent! I followed this recipe as written, except using petite diced tomatoes instead of crushed, and chicken broth instead of clam juice. I used Redhook ESB for the beer. Nicely done, thanks for the recipe!

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7 users found this review helpful