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The Best Clam Sauce

The Best Clam Sauce

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Jodie B

Jodie B

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 60.6 g
  • 121%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  2. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  3. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  4. Spoon the clam sauce over the linguini and serve.
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Reviews

BAMANNISI
151

BAMANNISI

9/12/2007

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.

TYORK98023
111

TYORK98023

1/27/2003

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.

COOKINGDABBLE
88

COOKINGDABBLE

12/15/2003

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!

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