Reviewed: Sep. 16, 2007

This recipe was just ok the first time I made it. I made it a second time with a few changes and it came out great. I used 1/3 cup olive oil, 3 cloves of garlic instead of 2. Two finely chopped green onions. I used the juice from 1 can of clams and discarded the juice from the other. I added 1 cup of white wine and and a few dashes of red pepper flakes. Let the sauce simmer for about ten minutes so it can thicken a bit (from the added wine. DO NOT cook it for 45 minutes. The family loved it!

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jul. 7, 2007

Good recipe. It's not something to rock your world(or get you tons of compliments) but it's good and quick for a night when you have no idea what to make. I usually have the ingredients on hand so I may make it again. --- By the way the prior reviewer is right. No way do you want to cook clams for 45 minutes unless you want little chunks of rubber in your sauce.

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Oct. 16, 2006

simmer the clams 45 minutes?? that can't be right, maybe 4 to 5 minutes?

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JIMCOOKSATLANTA

Cooking Level: Expert

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Reviewed: Jul. 1, 2004

Good and quick and easy. I added some basil and it turned out excellent!

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MADISONLIBERTY

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Reviewed: Jan. 7, 2002

This is a great clam sauce recipe. I had it with salad and home made bread. I used scallops last night because I didn't have the clams and a 8 oz bottle of clam juice and it was still good only a little more fish taste. Donnadeety

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