Ingredients45 m servings 558 cals
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
- Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.
Per Serving: 558 calories; 27.5 g fat; 34.2 g carbohydrates; 42.2 g protein; 126 mg cholesterol; 540 mg sodium. Full nutrition
ReviewsRead all reviews 18
I would say this recipe is a keeper, however, I had to modify for what I had on hand, then still, I tweaked it a bit. First, I only used one 6.5 oz can of minced clams, but I chopped up about 3...
This one is excellent. Get out your clams and put away your heavy cream.
Delicious recipe and very easy. I couldn't find 8 oz chopped clams, only the 6 oz can. Used two of these, would probably double recipe next time.
Absolutely Tastey. Easy and Fast to cook!I added some sliced fresh mushrooms. Thanks!
My husband liked it - I thought the sauce was too running - next time will gradually add the liquid
I made this for my husband.It was like what we get in a restaraunt.Very tasty. I will be making it again and again.Only thing I didn't do was add parmesan cheese because we don't like it.Thankyo...
All I can say is this was wonderful, and so simple to prepare. I will always keep clams in the cupboard and use this as my go to meal in a crunch, Thanks for this recipe.