Reviewed: May 22, 2013

I liked it - others did not. I subbed 1/2 and 1/2 for cream and subbed cut up chicken breasts for the clams. I know, I know, not really the recipe, but thought chicken would work better. I definitely will try it next time with the clams!

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1 user found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jan. 25, 2012

Just Amazing!!!

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2 users found this review helpful

Reviewer:

Caroliney

Reviewed: Dec. 3, 2011

Good, but bland. I hate having to put salt and pepper on a dish and that's what I had to do. This dish needs some more seasoning. And their is no point in spending money on clams when you can't taste them.

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4 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Mar. 28, 2011

It was easy and I didn't take that long as stated on the recipe. You can save some steps and it still very good!

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7 users found this review helpful

Reviewer:

Paulina

Cooking Level: Intermediate

Home Town: Quito, Pichincha, Ecuador

Living In: Rochester, New York, USA

Reviewed: Jan. 25, 2011

Very good recipe! I didn't have heavy cream so I used plain yogurt instead. Turned out wonderful. My kids loved it!

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3 users found this review helpful

Reviewer:

SYRUSELENA

Reviewed: Apr. 26, 2009

Very Good - I omitted the pepper & broccoli!

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2 users found this review helpful

Reviewer:

LISAANNROY

Reviewed: Dec. 26, 2008

I am NOT a fan of seafood, and I thought this was excellent!! It did not have that "fishy" taste that I don't like. Used 2 cans of chopped clams and one can of baby clams. Skipped the broccoli, and sauteed several cloves of garlic with the mushrooms and red bell pepper I used linguine, but I didn't add butter, and I added the herbs and cheese to the sauce after adding the broth and cream. I used half-and-half. Easy to prepare and very filling. Highly recommended.

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4 users found this review helpful

Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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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13 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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2 users found this review helpful