Reviewed: Jun. 29, 2008

5* Restaurant style Clam Sauce for sure! The only thing I changed was to have 1 tablespoon of garlic, as we love it in our house! My 78 year-old Dad's comment was "More sauce and less linguine next time" even thought his linguine was SWIMMING in the sauce - he said he could eat the sauce as a soup. DH and my 6 year old grandson also love this sauce. Easy and delicious is just my type of recipe!

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Sooz

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Longmont, Colorado, USA

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Reviewed: Jun. 9, 2008

I halved the recipe to make it for 4 servings. I wish I would have made the full amount of sauce though! This was sooo yummy. I used all of the butter and substituted olive oil for vegetable oil. I added red pepper flakes and parmesan as someone else suggested. Thanks for a great clam sauce recipe! This will be made often in our home.

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 22, 2008

This was REALLY good, but a little soupy. I added 4 cloves of minced garlic, used fresh basil instead of dried, and 1/3 c. olive oil. I think next time I will use 3 cans of clams and drain 2 of them. Thanks for the recipe!!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 22, 2008

WOW!! Very rich, even with using light butter. Love the deep flavor, surely better than adding white wine. This is our new favorite dinner and so fast to put together- this deserves 10 stars!!! Always take advice of Italians and added the extra garlic, red pepper flakes and parmesan cheese. Even added extra parsley :-)

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MLWiese

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 19, 2008

I'm a huge fan of linguine with clam sauce when I'm at Italian restaurants. This was a very good version. I substituted olive oil for the veggie oil, of course, and didn't use quite as much as it called for. But other than that, followed the recipe with great results.

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LAGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Mar. 12, 2008

Pretty good for canned clams. I would make it again but I would use more chopped clams to make it a more chunkier sauce. Definately use more garlic for this dish.

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 29, 2008

I used fresh parsley, and cut down on the butter/oil (used enough to saute the garlic and parsley). Very good. Very easy. A big crowd pleaser.

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Feb. 29, 2008

I made this today, and my whole family devoured it! Which was quite a surprise, because the normally are not seafood eaters, outside of fried fish and shrimp most of the time! It was a simple and very easy recipe to put together, but tastes like you spent forever on it. Only thing different I did was up the amount of garlic, but our family loves galric. Served with a side salad and grilled Texas Toast.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Feb. 28, 2008

It's a keeper. Even the triplet 9 yr olds loved it. Used olive oil and lots of garlic as suggested by many. Served with roasted broccoli and garlic toast. Yum!

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FRMARTINJR

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Feb. 28, 2008

I made this for the first time last night and not only was it delicious, but it was also easy. My picky 6 yr old, and my picky husband also loved it! I followed the recipe exactly - except I used 4 cloves of fresh garlic. I also grated fresh Parmesan over the pasta once it was served. French bread dipped in olive oil with garlic completed the dish. I had left overs for lunch today, and it was just as good the second time around. If I could give this more than 5 stars I would!

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CANDYANNN

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 11, 2008

This was fabulous. i used half of the butter and added a chicken stock cube to the sauce. Excellent recipe (from a clam fanatic)

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Cristin

Cooking Level: Expert

Home Town: Melbourne Beach, Florida, USA

Living In: Sonoma, California, USA

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Reviewed: Feb. 3, 2008

This recipe tastes great. Pretty simple to make too. I think I'm going to make this dish quite often.

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DEBBYEYE

Cooking Level: Intermediate

Living In: Hanover Park, Illinois, USA

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Reviewed: Jan. 23, 2008

Just to let you know use vegetable oil, not any other type of oil. And also to help with flavor saute garlic, oil, and butter for a few minutes without added the calms. Just for a few minutes. I'll try this again and hopefully i'll do it right.

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xxDXxx

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

loved the recipe...I addded a little white wine and lemon jucie, tasted great.

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cm

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Reviewed: Jan. 4, 2008

I cannot believe how simple and tasty this recipe is! My boyfriend's favorite dish is white clam sauce (he usually orders in restaurants) and he absolutely LOVED this dish! Thanks! The only thing i plan to change next time i make it is i will reduce the oil to 1/4 cup and add maybe 1/4-1/2 cup of white wine (it was just a little too oily for me). I also used fresh parsley and garlic when I made it. Fresh does make a little difference!

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Lisa

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Reviewed: Aug. 4, 2007

Ever since finding this recipe, I don't buy canned clam sauce anymore. I do saute the garlic in the oil (until right before it browns) before adding the remaining ingredients. Also, I crush the dried herbs in my palm before adding them to make sure their flavors are maximized.

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Stephanie

Cooking Level: Expert

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Reviewed: Mar. 23, 2007

Extremely easy and delicious. I'll definately use it again! Sure to impress guests

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missbrain

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Reviewed: Feb. 7, 2007

My husband and I are both Italian, so everything I make has to be authentic! This recipe is wonderful. I followed the ingredients as written, (except for using olive oil, of course!!) I know the amount of oil and butter may scare some, but it does make the dish. There are other recipes using only clam juice and wine as the base, but I find them not as decadent with lack of substance (much lower in fat and calories though:). I did sautee the garlic first(tons of garlic!), added crushed red pepper, and thickened it with some fresh parmesan at the end. I know some reviewers used cornstarch and flour, and that may have been good, but I was scared to do it! Anyway, thanks for the recipe!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 5, 2007

My husband and I liked it, but our toddler wasn't interested. I cut the oil in half and used olive oil. There was plenty of liquid with this. If you like a butter flavor, this recipe is great.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 10, 2007

This recipe was quick, easy and delicious. I took another reviewer's advice and used 1/4 cup olive oil and 2 tbls butter instead of the listed oil and butter and added a splash of white wine to give it another layer of flavor but overall it was yummy. My kids even liked it!

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Linguine With Clam Sauce

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