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!

Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts

906 calories; protein 60.6g; carbohydrates 73.8g; fat 39.2g; cholesterol 184.7mg; sodium 593.9mg. Full Nutrition
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Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2007
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. Read More
(189)

Most helpful critical review

Rating: 3 stars
04/04/2003
I felt that this was not what I would consider restaurant quality. The flavor was ok, a little on the bland side. White clam sauce is one of my favorite dishes, but something was missing from this recipe. If I decide to give it another try, I would definately add fresh basil, parsley and some dried red pepper flakes to spice up the flavor a bit. Read More
(35)
288 Ratings
  • 5 star values: 200
  • 4 star values: 61
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
09/12/2007
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. Read More
(189)
Rating: 5 stars
01/28/2003
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. Read More
(125)
Rating: 5 stars
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! Read More
(97)
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Rating: 5 stars
10/12/2007
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! Read More
(49)
Rating: 4 stars
07/14/2003
This sauce is almost as good as restaraunt sauce. I found it is best to increase the wine and garlic and decrease the butter. I also added fresh basil--that really jazzed it up. Read More
(48)
Rating: 5 stars
05/03/2007
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. Read More
(41)
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Rating: 3 stars
04/04/2003
I felt that this was not what I would consider restaurant quality. The flavor was ok, a little on the bland side. White clam sauce is one of my favorite dishes, but something was missing from this recipe. If I decide to give it another try, I would definately add fresh basil, parsley and some dried red pepper flakes to spice up the flavor a bit. Read More
(35)
Rating: 5 stars
07/30/2009
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! Read More
(27)
Rating: 5 stars
10/24/2007
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! Read More
(22)
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