"I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!" — Jodie B
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1 (16 ounce) package
4 (6.5 ounce) cans
salt and pepper to taste
dry white wine
EXCELLENT! easy, quick and very flavorful. I followed advice of others and cut down on the butter and I used a flavored olive oil (basil); I used more wine (maybe a 1/3-1/2 cup) and the red pepper flakes really sealed it. Will definitely cook this again.
I felt that this was not what I would consider restaurant quality. The flavor was ok, a little on the bland side. White clam sauce is one of my favorite dishes, but something was missing from this recipe. If I decide to give it another try, I would definately add fresh basil, parsley and some dried red pepper flakes to spice up the flavor a bit.
Incredible! I added mushrooms as was suggested in some of the other reviews and I waited until the end to add the clams and simmered them for just about 1-2 minutes, I didn't want chewy clams.
This recipe was soooo YUMMY! I confess to not being the best cook, but this dinner was the best clam sauce I had ever tasted! I reduced the unsalted butter to 1/3 cup, added 2.5 cans of clam juice (out of the 4 cans of clams) instead of the requested 2 cans of juice, used marsala wine instead of the requested dry white wine, put in about 1/2 tsp each of salt and pepper, put in a little extra garlic (I was using "ready to use" minced garlic)and used small shell pasta (all we had left) instead if linguine. I simmered the sauce on medium electric heat until the sauce was about 1/3-1/4 left, making it a nice consistency (about 20 minutes). I also served the dinner tossed in decorative bowls instead of plates to allow the sauce to soak into the shell pasta while eating. This dinner will be repeated in the near future! Hope these suggestions help!
This sauce is almost as good as restaraunt sauce. I found it is best to increase the wine and garlic and decrease the butter. I also added fresh basil--that really jazzed it up.
I have made this recipe several times and it's one of our favorites! Here's my changes: chopped clams instead of minced (2 cans), 1/4 cup butter, no additional salt and a sprikle of parsley on top when served. Delicious!
I come from a long line of Italians and they all claim to have the "best" clam sauce ever, but puts theirs to shame!! I make this a lot for company and they all go crazy over it! The great thing about it is it's soooooo simple to make; a novice could make it and look like a pro.
This lives up to its name!! I did modify it only slightly. I used whole baby clams which I added in for the last 4 minutes of cooking, they will be extremely tough after id you cook them the whole 20 minutes. I did drain half the juice as directed & ended up grabbing a bottle of clam juice & using half of it, next time I simply will reserve all the liquid. I didnt have white wine, so I used cooking sherry. Red wine vinegar will also work just as well for an emergency white wine substitution. Finally I used thin linguine & topped with asiago (which is a much better choice than parmesan for a dish like this). This was outstanding a new family favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Clam Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 352
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