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Reviewed: May 14, 2008

Very good base recipe. I did make a few changes. I couldn't see using chicken broth when I had clam juice just sitting there. Tossed that in and added a little white wine.

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3BoysMama

	Cooking Level: Expert Home Town: Monroeville, Pennsylvania, USA Living In: New Castle, Pennsylvania, USA
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Reviewed: Jan. 29, 2008

I love this recipe. I have tried 3 or 4 other white sauces with clams, and this is the best, by far. And this recipe also works without the clams, or with vegetable substitutions.

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julesboots


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Reviewed: Mar. 27, 2007

Great recipe. Very decadent. Tastes best day one, not as leftovers.

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This recipe was perfect. I wouldn't change a thing. My husband, two-year-old, and I all loved it. It definitely made more than 6 servings. We will have quite a few more meals with the leftovers, but we will be happy to eat it again!

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LIZZIE343


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Reviewed: Apr. 27, 2006

Wow! this is an awesome pasta dish. It didn't last too long in my house

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modesty


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Reviewed: Feb. 12, 2006

Really good...I made it with canned shrimp instead, because my husband doesn't care for clams. He also didn't care for the green peppers, but other than that he loved it, and he's picky. Great recipe....I'd recommend it

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Peggy


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Reviewed: Apr. 19, 2005

Very good. Easy to make and took your short cut to steaming the broccoli; one less pan to wash. I actually made this with chicken instead because I didn't have any clams and I had broccoli and bell peppers to use up in the frig. Also, used lowfat milk and it came out really good.

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SDMOMOF2


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Reviewed: Mar. 5, 2003

I have been searching for an excellent creamy clam sauce to rival those in restaurants for years. This is it! In my house we call it heart-attack pasta, but it is worth it!

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