Spaghetti with White Clam Sauce
Great dinner for a Friday night.
Great dinner for a Friday night.
Wow - this was good! I took some of the other reviews suggestions and did the following: cut the oil in half - used 1/4 cup of white wine instead, lightens the oily taste, minced 5 cloves of garlic. Slipped in a few LIGHT shakes of red pepper flakes - be careful - this added A LOT of flavor. I combined all ingredients except the clams and allowed to them to come to a boil. I prepared the sauce in a large deep saucepan. Added the clams 2/3 minutes before the Spaghetti is al dente. Drain pasta and transferred it all to the sauce, cooked it altogether for 2 minutes and removed. Don't let the clams cook too long, they will come out rubbery.Read More
Not being a huge marinara fan, I nearly always choose white clam sauce for my pasta. So, I've tried lots of different ones. I was very disappointed with this particular recipe. (Sorry!) I thought it used WAY too much olive oil. (1/2 cup!) The sauce was very thin and watery, even though I later tried to doctor it up by adding a slosh of heavy cream. The flavor of the sauce was pretty good. But it was much too thin and watery and oily for my taste. Not a fan of this recipe, wanted something more rich and creamy. Just my personal preference. :-)Read More
Wow - this was good! I took some of the other reviews suggestions and did the following: cut the oil in half - used 1/4 cup of white wine instead, lightens the oily taste, minced 5 cloves of garlic. Slipped in a few LIGHT shakes of red pepper flakes - be careful - this added A LOT of flavor. I combined all ingredients except the clams and allowed to them to come to a boil. I prepared the sauce in a large deep saucepan. Added the clams 2/3 minutes before the Spaghetti is al dente. Drain pasta and transferred it all to the sauce, cooked it altogether for 2 minutes and removed. Don't let the clams cook too long, they will come out rubbery.
This was delicious. Although, I have to admit to changing the recipe after reading almost all of the reviews, and looking at a few other recipes. The compilated recipe follows: 1/4 c. butter, 2 T. flour, 5-6 large garlic cloves minced, 1 T. dried parsley, 1/4 tsp. dried oregano, 1/4 tsp. dried basil, 1/4 tsp. black pepper, red pepper flakes-optional-to taste-pinch, 1/4 c. olive oil, 1/4 c. white wine, 2(6.5 oz) cans minced clams in juice, 1/4 c. whipping cream, 1 lb. linguine, Romano or Parm. for sprinkling on top. Melt butter in deep saute pan. Add flour and spices, combine well. Add olive oil, wine, and juice from clams. Simmer over low heat until well combined and reduced a bit. Cook noodles. Right before adding cooked noodles to sauce add the minced clam meat and whipping cream to sauce--this keeps clams from getting rubbery. Toss well to coat. Serve with grated cheese. Made for anniversary dinner. Easy, impressive looking, wonderful!
My family loves linguine with white clam sauce. This proved to be a simple yet delicious recipe. Can't wait to make again. Spice it up with 1/2 tsp of hot pepper flakes. You'll love it!
This recipe went over big at my house. My husband has instructed me never to buy canned clam sauce again. He made me make twice this week! I substituted one can of whole baby clams for one of the cans of minced clams...delicious!
Tasted pretty good, but made some minor changes. Increased the butter to 1/4 cup, used 3 cans of clams, added 1/4 tsp thyme, and added 1/2 cup water and 1/2 cup white wine.
Not being a huge marinara fan, I nearly always choose white clam sauce for my pasta. So, I've tried lots of different ones. I was very disappointed with this particular recipe. (Sorry!) I thought it used WAY too much olive oil. (1/2 cup!) The sauce was very thin and watery, even though I later tried to doctor it up by adding a slosh of heavy cream. The flavor of the sauce was pretty good. But it was much too thin and watery and oily for my taste. Not a fan of this recipe, wanted something more rich and creamy. Just my personal preference. :-)
I have to shake my head at those who review this recipe and comment over and over that it is too greasy or oily....hello? This is white clam sauce - it is butter, oil and garlic - it is supposed to be that way! Throwing a lot of cream in, etc., now you are moving towards a heavy alfredo and that is not what I would ever expect. Make this recipe AS IS, with a splash of wine. It's delicious.
We are major clam lovers. I used a 10 oz can of whole clams plus a 6.5 oz can minced and will double it, at least, next time.
Excellent recipe. I added more garlic and used fresh parsley with one can of minced clams and one can of whole clams. My husband said it was better than any restaurant
Easy and tasty. I found that my family likes it better with an extra can of clams.
Loved it. Made changes as per other reviews - only 1/4 C EVOO, 3 TB butter, 1 TB minced garlic (I LOVE garlic!), no garlic powder, only had one can of clams, and 1/4 tsp crushed red pepper. Also added a splash of heavy cream. Wonderful!
Very disappointed. I followed this recipe to the "T" and was very excited... but it did not turn white or anything near that color. it was watery/soupy and clear. i'm not sure what i could've done differently to fix it.
This is incredible! I had always been afraid to make white clam sauce, despite my love for clams, but this made it easy. Thank you Angie!
This recipe was wonderful. I added more garlic and cut down on the olive oil. Next time I will cut down even more on the oil but other than that it was great. Thanks for the recipe!
This was easy, fast and good. I'll keep canned clams on hand to make this again when I need a quick dinner. I used fresh parsley instead of dried, and whole baby clams instead of minced. Next time, I might add a little crushed red pepper, too.
I used frozen clams from seaside, so the salt water that I included made this dish way too salty. I'll have to adjust that next time, but the flavor was good other than that.
I have been using this recipe for quite awhile and I forgot to review it. This makes an excellent sauce! I think the measurements are spot on...the only thing I modify is the fresh garlic. I double the garlic, because we love garlic. I love the combo of the olive oil + butter. This is the only recipe I will use from now on! Thanks for sharing, Angchick!
I enjoyed this recipe but the next time I make it I will definitely use much less oil and more garlic. It also works well with prawns instead of clams.
One of my family's favorite and so easy to make. I cut back on the olive oil and add more fresh garlic. Other than this, I follow the recipe pretty much exact. It's so easy to make that I make this when I am stuck with nothing for dinner - these ingredients are easy to have on hand for an emergency meal. I have all picky eaters and they all love this - we have it at least twice per month.
Was really good!
thanks for the delicious and simple recipe. my husband and i made this together in about 20 minutes total time. we doubled the fresh garlic instead of using garlic powder. also used 2 cans of clams but only the juice of one can and topped with parmesan cheese.definately a keeper!
Fine recipe as-is if you are one of those folks that like this style of clam sauce; I prefer a much thicker sauce, so I simmered it for some time with a bit of white wine and all of the clam juice and reduced the sauce to nearly to a marinara consistency. Tasted excellent at this point, then I decided to great creative and added the clams, PLUS 1/2 tsp. or so of bittersweet Spanish paprika (avail. Amazon) which turned it into a red sauce (!) AND pushed the flavor WAAAY over the top. Served over linguine, and sauce was thick enough that none of it dripped through to hit the plate. Will need to do this a lot more often.
This was a great recipe! So fast and delicious, my husband's new favorite!
I just made this and it was amzing - with minor modifications. I substituded white wine for half of the olive oil and I added 4 T. of flour when I added the spices. Then I waited until right before I tossed the pasta and sauce to add the clams along with 2/3 c. of cream to the sauce. Wonderful!
Super fast! Super easy! Being garlic lovers, I doubled the fresh garlic. Even my teenage son - who isn't a big seafood lover - had seconds. Definitely a keeper recipe! Thanks for sharing.
I tried it the 'tweaked' way. 1/4cup oil, 1/4 butter, 1/4 wine. I added both cans minced clams with juices. It was amazing with some parmigiana sprinkled on top. It looked and smelled fancy, but was simple!
excellent dish! I should have stuck with original recipe but substituted half oil for white wine. Dish was slightly dry. tasty none the less.
WOW! This was wonderful! We had not leftovers, we ate it all! I used chopped clams and whole baby clams just to make it hearty. Also, after I cooked the 1lb of noodes (we used angle hair) it was too much noodles to sauce (especially for our family of four), so I put half the noodle on a serving dish and poured the clam sauce on top. I served it with ceasar salad and the presentation was beautlful. Everyone had seconds.
This was good, but next time I will buy and use a bottle of clam juice!!! It was a little dry for me, even though I reserved the juice from the minced clams. Thanks for the recipe.
It is as good as in many restaurants! Added extra garlic. I like garlic. Could have added a little more clams. With garlic bread and salad a feast.
I added the extra cans of clams as suggested and had way too many clams for both my boyfriend and I. Neither of us were really interested in the leftovers.
Very Good! I used garlic salt instead of garlic powder and added a pinch of cayenne pepper - these added just the right touch to a very good recipe.
Very good, next time I will use less garlic, and lots more clams! Warning, this is quite a greasy recipe.
This is a wonderful recipe, but a little to greasy. I think I might try a little less olive oil and a little more clam juice the next time around. Excellent recipe. Thank you!!
Yum! Followed directions from Sept 2008 review. I added a little less than 1/4 cup olive oil and very little butter. Added fresh parsley, basil and chopped fresh shrimp and chopped fresh clams so they wouldn't get "rubbery". I like that it's a little creamy when you add flour and cream.
It had a really nice flavor, but it was a little too greasy/oily for me.
Yummy! Tastes like a dish from our local Italian restaurant, except they add extra clams in the shell. I used less oil and more clams (baby clams, not chopped) and more clam liquid. I will either double the sauce or cook half the pasta next time. Will make this often!
Super simple and the rest of the family loved it! (I hate clams) They decided this is a do-again!
This is really good. No more canned clam sauce for me! I tried some of the other reviewers suggestions, used 1/4 cup of olive oil and 1/4 cup of white wine. Also, cut down on the butter. Made this twice last week.
This was very good, I liked it better than ready made because it is less oily. I served it with parmesan topped garlic bread. Thanks for the recipe.
Great recipe! Used 3 cans of minced clams and not the full pd. of spaghetti. Like to have more meat in a pasta dish. Very tasty! Thanks for the recipe!
I make this all the time. My family loves it.
Excellent! My family loved it and it was very easy to make! Yum!
This recipe is not only delicious, but is is quick and easy too! We enjoyed it very much!
It was good but I made quite a few suggested changes, and feel like it still has to be tweaked more. I'd rather find a recipe that didn't need so many changes.
I thought it could have used some more flavor but i think the basic recipe is sound
This was great for a pasta dinner party. Everyone was wowed. Very simple but yielded great results. Actually used Italian seasoning instead of each individual spice and added a bit of salt. Also used parmesan instead of Romano cheese. Will make this many more times.
This was very delicious!
I am a widow. So I enjoy researching recipes according to what I have in my pantry. I was recently given 2-50oz cans of clams in juice. I used the compilation review of rdonahue. I adjusted some what for so many,many clams, but only slightly. And was I glad. The final product was "THE BEST" recipe I have tried in a year. The spices with the oh so delicate clams just sing together with joy. Cooks, you cannot go wrong with this terrific meal and so easy.
I love clam sauce, but this was to oily.I recommend more butter and the clam juice should be added. Spices were great.
I have always liked white clam sauce but I had never had it homemade. This was very easy to make, I didn't change a thing in this recipe and I loved it! No more canned clam sauce for me. I am looking forward to making this again real soon.
this was surprisingly fantastic. i say this because the inside of a can of clams isn't that appealing. when i told my husband what i was making he said, 'i don't think i like that.' well, he gobbled it right up, along with my 21-month-old. i couldn't believe it. i only used 1/2 a pound of spaghetti, so i cut the oil down to 1/8 cup, 2 TBSP butter, 4 cloves of garlic, 1 15 oz can of chopped clams, and about half the juice, along w/half of the spices. awesome. next time, i'll include some bread to sop up all the juicy goodness.
delicious! made with whole wheat linguini, one can of clams (used most of the juice), and supplemented the other can of clams with chopped mushrooms and half of a white onion. definitely agree on adding the crushed red pepper. didn't have any basil on hand and was still great. also, put water in it to make more dipping sauce and stretch it further. my boyfriend finished two helpings before i'd even finished my first. definitely a keeper!
Very good recipe and very simple. A great italian dish!
This was pretty good! Per other reviews, I cut the olive oil down to 1/4 cup, and upped the butter to 1/4 cup. I also used 2 10 oz. cans of baby clams. I used all the juice from the first can, but drained the second. We had leftovers, so I poured the remaining clam juice over the leftovers, since I knew the pasta would dry out a bit. Because I doubled the clams, the spices were a bit bland, and I ended up adding seafood spice to taste. This is still a pretty bland recipe, but not too greasy (the way I made it). I think I would double the amount of fresh garlic next time. Also, I don't have dried parsley, and I didn't have fresh, so I used some fresh basil (about 1/4 cup chopped) from the garden, which gave it a really nice subtle basil flavor. My husband liked it, which is saying something because he only likes pasta with marinara sauce! I will definitely make this again, and thanks for the heads up that this can be greasy with the 1/2 cup oil!
We absolutely love this recipe! The only "change" I made was where it said to add clams with some of their liquid, I drained one can only. It's perfect!
i love any combination seafood in the pasta,. i used lots of extra virgin, lots of white wine,. add all the ingredients, i use unsalted butter, parmesan cheese,. this food is the best,. whoever created this one he's an excellent master
I love it..I did modify ..exchanged one can of clams for 12 live small ones, I did cut back on the oil and add white cooking wine in its place. I used a little corn starch to slightly thicken because I wanted the sauce to cling to my pasta .
Easy and really good. Everyone really enjoyed this recipe and I can't wait to make it again. Thanks for sharing!
This recipe is pretty good and I am not the best cook so that ought to tell you something. I am glad that I read the other reviews and took some of their suggestions such as: cut the evoo to 1/4 cup use 1/4 cup white wine double the butter add red pepper flakes And I addeed fresh lime juice, I think lemon or lime works really I was really impressed and it tasted better than the clam sauces from my local italian restaurants. Oh and I used Corn Starch to thicken the sauce instead of cream...I think clam sauce should be translucent, not white like alfred sauce.
i tried it and was very good...though i didn't use clams and only the juice....i added some mushrooms...next time will try with clams...something different indeed..
This sauce is AMAZING IF... you continue to REDUCE to thicken the sauce and concentrate the flavors. Start making this first before you boil water for pasta or prepare garlic bread. When you first begin adding everything to your cook pot it is extremely watery, and the sauce will not stick to your pasta, but after you reduce it to about a gravy consistency it is OMGEEE awesome! I used canned minced clams and use ALL the juice! Other changes I made is we love finely chopped onion and lots of garlic and those are sautéed in 1/4 c. olive oil and 1/4 c. butter with all spices added. Once the onions are nicely browned I add the clam juice (save clams till almost ready to eat) and 1/4 c. wine (any wine will do). Then while that is on low heat (stirring occasionally) I get to work with the rest of dinner (salad, bread, pasta). By the time everything else is done this is ready, thow the clams in the sauce and you are ready to eat. This is SO GOOD I now dislike restaurant versions of white clams sauce because they just do not compare!
This is an awesome recipe. One of my favorites and now my wife and my kids love it, too. PERSONAL NOTES: I do not add the butter or margarine because it makes the sauce a little too oily for our tastes. I prefer to use all of the sauce from the clams and I even add some clam juice and a little white wine. Fino Sherry is great for this. I simmer the sauce until it turns almost creamy. I'm not a big fan of onions (actually, my stomach doesn't like them - I love the taste!) so I reduce that amount. And of course my kids are not fond of black pepper so I cut that out. But the basic recipe is great!
Recipe is very tasty; I made some changes/additions. Cut down oil to 1/3 cup ( using half roasted garlic infused oil and half olive oil), used two cans minced clams with all of it's juice, plus 1 can (14 oz.) artichoke bottoms, which I drained and diced), added 1 small chopped shallot, 1/2 tsp. crused red pepper, a little more of the parsley, oregano and basil, salt, put in a splash of white wine and a splash of lemon juice. Make sure you whisk all the ingredients thoroughly before ladling on top of preferred pasta. Deliciious! My husband said he would not order pasta with white clam sauce at a restaurant, but if he knew it would taste like this did, he definitely would--he loved it.
was gdbetter nextday as leftoverwill try with white wine
This has become my grandson’s favorite meal - white clam sauce with fresh linguine. This recipe makes more than enough for one meal so I freeze a container for another meal. Sauces freezes well.
This is fast, easy, delicious, and satisfying! I make it at least once a week. Definitely one of my favorites. I too cut the oil in half.
It came out excellent. i did add some flour to thicken up sauce. Everyone liked it. I would makebit a again but with whole clams.
Have not had this meal since I was a kid made it tonight for dinner only I used spinach and kale noodles it was amazing!
Good! Used 2x sauce and followed rdonohue's review.
Delicious .. I was surprised there was no ,mention of lemons. Added zest and juice of one medium lemon, that was it!
Made it. Misread recipe, didn't have fresh mushrooms. Used 2 cans slices mushrooms drained, sa ute garlic in butter, Used no oil, added drained mushrooms, add Sun dried tomatoes, dried parsley warmed Added 2 cans clams in clam juice, warmed Cooked pasta poured sauce over pasta added Romano and grated parmesan. Turned out great. Will try adding whole clams and wine wine. Will make again w garlic bread
a fantastic recipe! i make this for my neice, who's the pickiest eater on the planet. this is literally one of only about a handful of things she'll eat a lot of. it comes out perfect every time. works well with other pastas, as well, such as linguine or fettuccine. whatever you have on hand.
Used one pound fresh chopped clams. Added a pinch of red pepper flakes and 1/4 cup white wine. Great flavor.
I did rdonuhue suggestions and it came out great, the family likes it. Very easy to make.
i used only fresh garlic, 5 cloves, and fresh basil and fresh parsley, and added a little white wine, a dash of lemon juice, and a sprinkle of red pepper flakes, and used 3 cans of clams, with some of the liquid. Very Good.
The recipe was especially outstanding after we added fish sauce.
My oh my! What a delicious sauce! I'd made clam sauce before with all of the ingredients of this recipe except for the butter which made all the difference in the world! Really enjoyed it!
Used this for a cooking lesson with my teenaged son last night. We didn't have basil so I used thyme. Used 1/3 c olive oil and all the can juices. Oh, and I always add extra garlic--3 cloves in this dish. Loved, loved, loved it. Great recipe. I think others have thought the sauce too thin because they didn't allow the sauce to reduce and thicken over heat. Try that next time--simmer 10 to 15 minutes. Yum. And I simply added the clam in the last 3 or 4 minutes of cooking so they wouldn't get rubbery, as suggested. Thanks for this really quick and easy, yet decadent, recipe.
Easy and really good!
Yum! Did cut oil in half & doubled the wine. Quick & delish.
I cut down on the Olive Oil and it turned out perfect! Everyone loved it and was asked to make in again in the near future!
This was very good! My boyfriend loved it and so did I!
Plain and simply put, this is great. A delicious dinner in 15 minutes!
This is the second time I’ve made this. Thie first time I made it exactly to the recipe and my family and Are certain that in our version of heaven this is served. As good as the best restaurant I’ve had it in. This time, in a ln effort to wait a little longer before going to heaven I cut back on the most delicious and most fattening ingredients. Used half the Olive oil and butter, 3 times the garlic and a couple tablespoons wine and the juice of one lemon.
Reduced oil and 1/4 cup white wine and was perfec
Great dish! I also cut the oil in half, and added 1/4 cup of white wine. I also graded the regiano parmaigiano into the whole pot. Also added a touch of red pepper flakes. Family loved it.
cut olive oil to 1/3 cup and cut spaghetti in half
Delicious recipe! My husband and I loved it. He said it is a keeper. In other words, make it again. We did not miss the wine. We find the white wine detracts from the delicious clam,garlic butter flavor and also thins the sauce some what so it doesn't cling as well to the pasta.
I would make it again. I added a little chicken broth as I did not want more butter or oil.
Quick, easy and delicious. Family loved it!!!
I added shallots with the garlic. I added 1/2 cup white wine shrimp and 1 can of minced crab
I was looking for a white clam sauce to make. This one looked easy, and I had all the ingredients already. It was rated high by a good number of people too. Well it was quick, simple, and excellent. It's a keeper!
I added a bunch of baby spinach and cherry tomatoes. It was fantabulous :)
I added a splash of lemon juice, and it was delicious! I didn't give it 5 stars because I used less oil than suggested and it was plenty for us. Still 2 thumbs up!
Very good!!! Added less olive oil and added more clam juice
Excellent recipe! I did what others suggested and cut olive oil in half, added 1/4 c. white wine and pinch of red pepper flakes. Thanks for sharing the recipe! Will make again!