The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 28, 2008
I did add a pinch of red peper flakes and some basil - I also added some fresh steamed clams Everyone cleaned their plates and looked for more
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Cooking Level: Intermediate

Home Town: Santa Ana, California, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 14, 2008
I have made this a number of times already and absolutely love it. It is a big hit with my family.
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Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 13, 2008
This is really very good. I added a little cream with cornstarch...not because it needs it but because my family would have complained.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 5, 2008
Good! A little bland. I added some bell pepper, a drop of soy sauce and used burgundy instead of white.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 2, 2008
Awesome....I added mushrooms and black olives, along with the crushed pepper flakes and parsley like others. Added the clams about 5 minutes before serving. I tossed the liguini with the sauce for a few mintues. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2007
My wife and I are totally addicted to this wonderful recipe. We originally made it with whole clams and thought it was just ok, but later made it with chopped, and.....wow! We've had it 3 times a week for the past month. Good work!
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Dan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 12, 2007
This was really great. Followed recipe except used 3 cans of clam. Added a little basil too. Great base for other things too. thanks.
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Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Oct. 24, 2007
This really was the best clam sauce I ever had, even better than what I would get from the expensive seafood restaurant thats in my town! All I added was some fresh Parsley and a pinch of red pepper flakes, a teaspoon of lemon juice, and used 2 cans of chopped clams. Another great addition is Scott Ures Clams and Garlic with it (I also added the juice from that into the sauce). My husband who cant stand Linguini ate practically the whole pot!
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Astoria, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 19, 2007
Great recipe :) Very Picky Husband loved it and went back for more-thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 12, 2007
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!
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Cooking Level: Expert

Home Town: Dunwoody, Georgia, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 12, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Sep. 11, 2007
Way good and oh-so-easy! I used baby clams instead of minced or chopped....
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Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 25, 2007
My husband and I both agree that the favor of the sauce is very good, it is more runny than we would like. I'm going to try to thicken it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 2, 2007
I couldn't believe I had cooked something this good this easily! Based on other reviews here, and my own tastes, I did tweak the recipe: cutting the butter back to 1/4 cup, using three cans of clams plus one small can of button mushrooms, increasing the wine to 1/4 cup, and adding a pinch of red pepper flakes plus a tablespoon each chopped parsley and basil from my garden, which made it a little prettier as well as jazzing up the flavor. I appreciate this recipe so much for setting me on the track to some truly delicious pasta!
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Cooking Level: Expert

Home Town: Columbiana, Ohio, USA
Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 18, 2007
Excellent recipe - I'm a big fan of white clam sauce and this one is a keeper. I just prepared it using only olive oil (no butter, to keep the fats under control). Easy and delicious! thanks for sharing.
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Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 4, 2007
Excellent, excellent, excellent! I used fresh chopped clams since they were on sale at the fish market and I had to buy a small bottle of clam juice. Other than that, I followed recipe to a tee and it was perfect. A big hit in my family. Thanks.
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Cooking Level: Intermediate

Living In: Holly Springs, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 29, 2007
Absolutely great. Just like the other reviewers said, this is just as good as in a restaurant. I added some fresh basil and a shake or two or red pepper flakes. This is a keeper.
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Cooking Level: Intermediate

Living In: Kent, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 3, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 23, 2007
I made this tonight for my husband, I never had clam sauce before so I wasn't sure what to expect. It was delicious! Only additions were some lemon juice and italian seasoning. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Forked River, New Jersey, USA
Living In: Sanford, Florida, USA

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