Reviewed: Nov. 25, 2009

The only thing I added to this was red pepper flakes. It's so good that I don't order white wine clam sauce at restaurants anymore. They never live up to this one.

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Breanna

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 14, 2009

Excellent dish, better than restaurant pasta and so easy to make!

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panda

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Reviewed: Oct. 12, 2009

Used 2 cans clams with all of their juice. Used at least half cup of wine.

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Erica M.

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Reviewed: Jul. 30, 2009

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!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 26, 2009

I'm giving this recipe 5 stars b/c I thought that it was absolutely delicious. My husband is not a big fan of seafood, though, and didn't like it. He said that there were too many clams in the recipe.

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Daisy

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Reviewed: Feb. 15, 2009

This basic recipe is VERY GOOD. As many other have noted, it is a great and very safe place to begin. My modifications include: Using at least 50% Boiled Baby Clams as opposed to the minced or chopped clams. Fresh is perfectly OK too. I hold the clam 'meat' until near the end as it can become tough if cooked beyond warming. Many folks suggests some pepper flakes and I too use them, but this is a very personal thing! As a whole, the basic recipe needs more FLAVOR so I often add SMALL AMOUNTS of an herb or two - do not over do it! THis is CLAM SAUSE not (whatever herb). Reducing the butter is OK but some volume adjustment is necessary, just to have enough sauce. More wine, with reduction is one optioin. For those who won't use wine a little chicen broth is OK - if necessary. I generally use more garlic but that too is a persoinal taste thing. Reducing the sauce from "Broth+With" to a real "Sauce" is probably the most important part. If it is not reduced to a thicker state, it will not stick to the pasta - which is why we have Sauce in the first place. A great starter recipe and similar to my basic - for years. Thanks to the young woman (and her Mom) for sharing this.

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Cedarglen

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Reviewed: Feb. 12, 2009

This recipe was a great starting point. I added some white pepper, red pepper flakes, and some oregano and basil. I also cut down on the butter as others suggested. But, make sure you make less noodles if you cut down on the butter brecause you'll have less sauce. I used little neck clams instead of canned ones and they tasted amazing when I let them steam in the sauce. This recipe is super easy and tastes good!

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Patty Trask

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Reviewed: Feb. 2, 2009

The BEST we've ever made! And DH is from the East coast and loves to order this when we eat out, now I can make it! Made the recipe without any changes.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 19, 2009

I made this for dinner and my husband and our guest thought the pasta was okay. I am really rating this a 3.5/5. It tasted pretty bland, even with the addition of pepper flakes and more wine.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

This recipe is pretty good, but not great. I think it needed a lot more wine for more flavor. Half the butter and lots of fresh chopped parsley would make it a lot better. Next time I'll try a different recipe.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Dec. 21, 2008

I enjoyed this and it is a great quick meal. I used three cans of clams (were on sale 3 for $5). Also added half an onion, chopped, some Old Bay, and some red pepper flakes. I will make this again for sure.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Dec. 17, 2008

This was my first time making a clam sauce and my guy and I who are small eaters ate close to all of it! Really good! I used chopped clams instead of minced, I added 6-8 quartered mushrooms and didn't add the clams or mushrooms until the last few minutes. And of course lots of red pepper flakes :)

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 7, 2008

Very good, but it needs more seasoning...like basil for instance.

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 2, 2008

I LOVED this recipe and so did my hubby. :) The only thing I did was add some shrimp and basil. I cut back on the butter though for calorie reasons. This is a keeper..

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GAYZEE

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Reviewed: Sep. 22, 2008

Delicious!! I tossed the liguini and sauce together in the large skillet under low heat before serving so the sauce soaked into the pasta. I topped it with fresh parsley and lemon juice, will definately make again soon!

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Amy

Cooking Level: Intermediate

Home Town: Orinda, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 10, 2008

this was really good ... i scaled it down for 2 and it worked very well and had it over spaghetti...thanks for the recipe

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jul. 19, 2008

This clam sauce was delicious but way too much butter.I cut it back to 4 T. and it was great. I also reduced the sauce a bit more, added fresh, well- scrubbed little neck clams to the pan and cooked the mixture with the lid on until they steamed open.Doing this requires less salt as the fresh clam juice has enough salt. A tablespoon of fresh chopped parsley and it's an impressive serve over linguini.

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SNOOZ48

Cooking Level: Expert

Living In: Suffern, New York, USA

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Reviewed: Jun. 8, 2008

This is such a quick and easy recipe, yet your guests will never know. My entire family loves this, including my picky five-year-old. Always serve it with warm french bread...def. keeper!

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RILEIGH_C

Cooking Level: Intermediate

Home Town: Dodge City, Kansas, USA

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Reviewed: May 21, 2008

Easy to put together and tastes delicious. Just like the Italian restaurants on the Hill in Saint Louis.

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TJ

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Reviewed: May 17, 2008

Although I'm sure this recipe is great as-is, it's so unhealthy I couldn't bring myself to make it in that way. I'm still giving it 5 stars, though, because the results after lightening it up were incredible! I used 2 Tbsp. butter and 1 Tbsp. oil, and then I just filled out the rest of the sauce with clam juice (either from the clams or you can buy a little bottle). This makes enough of a sauce for quite a few people, and although it still isn't good for you, it won't be awful for you either. Very nice recipe, I will make it again.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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