Reviewed: Apr. 16, 2007

This recipe didn't taste bad but my family wasn't wild about it. It was a bit bland. I don't think I'll be making it again. Thank you, though.

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LEIGHG

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

Like others have mentioned, this is a good quick, always-on-hand meal. I use less oil, all the clam juice and add a little of the pasta water to thicken, let that reduce and then add the clams to just heat through. This was the first receipe I ever used for clam sauce and after tweaking to our tastes, the last! Thanks for posting.

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DVLWINGS

Cooking Level: Expert

Home Town: Somerset, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Dec. 18, 2006

This is a good, "always on hand" kind of meal. You can keep everything on hand and always have a nice meal right out of the pantry.

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DAVEGUYS

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Reviewed: Nov. 22, 2006

Yummy!!! I used just 3 cans of clams and 1/4 c. butter then reduced all of the liquid from the clams. I added the clams just prior to serving as I was concerned about them becoming too chewy. Also added some red pepper during the onion cooking time. Easy and delicious!!

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Amy M.

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Reviewed: Nov. 20, 2006

This was wonderful.

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joanne c.

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Reviewed: Oct. 16, 2006

I was in the mood for linguine and clam sauce and thought I'd look for something different from what I usually make, this looked interesting until it said to cook the canned clams for 20 minutes. Of course I would have to make a change add the clams at the last minute only to heat through. Considering most canned clams are already rubbery the 20 minute cooking time would turn them totally inedible. Best clam sauce recipe is from Marcella Hazen in her "Essentials of Italian Cooking" which is the one I typically make, you can't possibly go wrong unless you make changes to the ingredients.

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JIMCOOKSATLANTA

Cooking Level: Expert

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Reviewed: Sep. 13, 2006

I am giving this 4 stars because I changed the recipe- a lot and it turned out excellent. I used 2 cans of clam & their juice (can't imagine clam sauce without the juice!) and then halved the rest of the ingredients. I added parsley and marjoram (flakes, not ground). I also served with thin spaghetti instead of linguini. It was excellent.

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r.foley

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 21, 2006

this is a great recipe, easy to make and very delicious

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bevfon

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Reviewed: Jun. 12, 2006

It definately was not "the Best"... probably because it didn't turned out the way I thought it would. My bf liked it though, but I think I'll try another recipe first before using this one again

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SABICHEUNG

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Reviewed: Jun. 8, 2006

Extremely rich taste and "very" filling. Undoubtedly, the predominance of butter is the reason. Although I personally have no issues with butter and I enjoyed the results greatly, I would like to try this recipe substituting more olive oil for butter with a lighter taste as an objective. Although I enjoyed it, others seemed to have a limited appetite for its extreme flavor richness.

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Lori

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Reviewed: Jun. 2, 2006

Fantastic Recipe. Fantastic Clam Sauce. I added 3/4 stick of butter and 5 tbs of white wine rather than what the recipe calls for. I also added 2 tbs fresh italian parsley =)

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eyedaze

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Reviewed: May 31, 2006

I've made this many times for family and friends...they all LOVE it...thanks!

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Debbie J.

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Reviewed: May 4, 2006

This was so easy to make! My whole family loved it. My father-in-law is very picky about clam sauce and he really enjoyed this!!

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Mary

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2006

Good basic recipe that you can play with to suit your tastes. I had frozen leftover clams from a previous dinner, to which I added a bottle of clam juice, cut back the butter to two tablespoons, added red pepper flakes, parsley, garlic and onion powders and topped with parm. Gang loved it and thanks Jodie!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 13, 2006

Just ok, definitely not the best. I doctored it up to my taste. I like more clam juice DO NOT strain any fabulous clam liquor, I like chopped clams verses minced in my clam sauce. I suggest cutting back on the butter and add more wine, red pepper flakes and parsley + top w/Parmesan.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 13, 2006

I took the advice of another posting and decreased the butter while increasing the juice and wine (I basicly doubled the amount of wine). This definetly needs something else to make it complete, I used a salt free herb season mix. Add the clams about 5 mins before serving and garnish with parsley. I think maybe even adding a small amount of lemon juice would be good.

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Mar. 13, 2006

Great recipe and very easy. I just added some crushed red pepper and parsley. Delicious!

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AnnaBC

Living In: Cranford, New Jersey, USA

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Reviewed: Feb. 16, 2006

I had never made a clam sauce before. As a matter of fact I don't think I've even tried one before. I like clams and the recipe was very simple however I wasn't really thrilled with the outcome. I thought it could have used some bacon. This just wasn't the sauce I had in mind.

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SANDRAD73

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Reviewed: Jan. 16, 2006

This was very easy to make and tasted exactly like what I was looking for. It was very buttery and yummy. Only made one small change: I used 2 cans of minced clams and one can of whole baby clams.

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