Reviewed: Sep. 15, 2012

Made this recently for a thing at our church (we feed and house homeless families for a week at a time). It was a big hit! I didn't do anything other than what the recipe said, and it was as good or better than I have had at restaurants. I will make this again -- often!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MasterGrillAZ

Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 17, 2011

I've made this recipe, as it is, several times and it is so delicious! I made it for company as well and we all just loved it!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

janccd

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Oct. 11, 2011

Very quick and easy. The only thing I'd change would be to make a thicker sauce with some flour or cornstarch at the end.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sony321

Home Town: Villa Park, Illinois, USA

Reviewed: Aug. 7, 2011

added white wine and cream cheese to the broth and simmered for a few minutes and then once mixed and topped with parm and parsley let it rest in the oven for 5-10 minutes, absolutely delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lollybing

Reviewed: Jul. 27, 2011

This is a good recipe and is really fast and easy to put together. I added an onion and sauteed it before the garlic and then I also added cayenne pepper to give it some flavor. It was very bland. I added just a little flour to thicken the sauce. This is something quick to throw together, but not something I would serve to guests.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chelseywatts

Reviewed: Jun. 8, 2011

Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering t taste. I add about 2 tbsp. olive oil, loads of flat-leaf parsley, finely chopped, about 1/4 cup+. The herby green flavour of the parsley is a delicious contrast to the briny clams. A splash of white wine is good idea. This has been a familly favourite for years. Thanks for your version, JANBLIDEN.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Apr. 6, 2010

Super easy and very good!!! My 4 year old ate it without any fuss!! I did add a little flour, Parmesan Cheese and crushed red pepper to the sauce while cooking it, to help it thicken and add a little spice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sunshine UCF

Reviewed: Apr. 1, 2010

Wow!! this is sooo good. I added more garlic & 2 shakes of garden green veggie seasoning. I love Linguine clam sauce any way, but this one is# 1 Top's. Thank you for sharing.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jazzie

Reviewed: Jan. 8, 2010

I'm doing this recipe tonight and I thickend the sauce with 1 Tsp corn starch which instead of water I useed the rest of the clam juice and poured that into the sauce and it thickend right away It is wonderful I think I could almost use this like a chowder for claim chowder.

Was this review helpful? [ YES ]
4 users found this review helpful