The Best Clam Sauce Recipe

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.

This recipe represents the basic framework for an exemplary linguine and clams with garlic white wine sauce. For enhancement, simply saute the onions and 6 cloves of garlic (or to taste) in 3 tablespoons of olive oil and then add the entire contents of 4(6.5 ounce) cans of chopped clams, including the juice to your skillet. Also add an additional 2 tablespoons of olive to the skillet. Do not add butter. Then add one cup of white wine (or more) and two to three tablespoons of Italian seasoning. Simmer for twenty minutes or until the sauce is reduced and the seasonings have flavored the sauce. While the sauce is simmering, steam a couple of broccoli crowns till tender. Also dice two large fresh tomatoes. Chop one quarter cup fresh parsley. Add the broccoli and parsley to the sauce during the last three minutes of cooking the sauce. Spoon the sauce over the linguine and add the chopped fresh tomatoes. As an option, sprinkle some red pepper flakes and/or grated cheese.

Wow. Delicious linguine! I only had one 10 oz can of boiled whole baby clams and 16 oz frozen oyster bay clams. I added towards the end. Used the clam juice from both. I added 1/2 cup Chardonnay and 1/4 cup Parmesan/Romano cheese. Lots of garlic. One small chopped red onion. 1 stick of butter. Simmered for 30 minutes. Yummy! I used the whole pack of linguine pasta. Also topped with grilled shrimp with Montreal steak seasoning and dash of creole seasoning. Sprinkled chili flakes and cilantro. Everyone loved it!!! Will make it again. Thanks!

Very good, I had not used onion in my clam sauce before but will in the future. I used the extra clam juice and stirred it into the pasta while the sauce was simmering. I also added fresh parsley and a little basil to the sauce. I substituted one of the cans of clams and added 16 fresh clams. I added them the last couple minutes the sauce was simmering. Have not had better, Thanks!

Good, very good, not quite perfect. Improvements: - Hot pepper flakes to taste. - I love butter, but this was too much. Halve it. - Reduce the clam juice etc. but add the clam meat just at the end--no need to cook canned clams for 20 minutes. - Needs more white wine. 2x or 3x or more, I don't know. For those who say it's bland--don't forget to add salt and pepper to taste.

Delish! I’ve made it twice with great success both times. Great as is yet flexible enough to make it your own. I added a single anchovy, red pepper flakes and basil. And of course, added the clams last. One more thing. I did use the full butter stick as I found it made the sauce thicker. A keeper!!!

instead of canned clams, I got a pint of chopped clams & 2 dozen clams (steamed and put on top of the pasta) from the seafood market. I seasoned the clams & sauce with pepper, parsley & Old Bay. It came out so good! My hubby likes this better than the canned sauce & takeout!

I just made this for dinner. We liked it very much. I omitted the wine for my mom. After reading the reviews, I added 1 xtra garlic and cut the amount of butter down. I did NOT add salt and we were all very happy! The clams & juice are salty enough. I waited til 10 mins left and added fresh small clams. Then with only 3-2 mins left, I added my canned whole clams. It took only 5 mins for the fresh clam shells to open if you want a better judgement for cooking time. I added parsley.

I've made this several times and it's excellent! I made a few changes: whole baby clams (canned), increased wine to half a cup and added a tablespoon lemon juice and a tablespoon dried parsley. I like a little kick so I added a quarter teaspoon of crushed red peppers. I cut the butter in half and left out the salt. I put the clams in the last five minutes of cooking. Delicious!

Good base. I added all of the clam juice and about 1/2 cup dry white wine with double garlic, a dash of oregano and a dash of thyme. No salt needed if you grate some ramano cheese over the top with fresh parsley. Again, good base. Just needs your flare.

I loved it and so did the family. I only had canned clams - so I used 1 chopped can 1 minced can - I had some frozen shrimp I also threw in - I used 2 TB sherry and it was amazing. I love this recipe.. I cut the butter to 4 1/2 tablespoons, added a 1/4 t red pepper flakes, 2TB chicken broth.. and def. some shredded parm romano cheese. yum. will make it again and again.

Added just a touch of hot pepper flakes and sprinkled parmesan cheese on top.

Very good as written. Reduced to make serving for 2! Added parm cheese. Quick and easy!

I always use whole cherrystones instead of canned clams...BIG DIFFERENCE !

1/2 c of Moscato, 1/4 lemon squeeze n imported Italian. Locatelli wedge grated.🤭

Add the clams dead last. 1 minced 1 chopped with all the juice. I buy chopped garlic and chopped onion,with oregano and black pepper and deglaze with white wine. I used to add clam juice, and still squeeze a lemon in it. 15 minute crowd pleaser.

I’m officially obsessed with this recipe.

Very easy to make. My husband ❤️ it.

Even my dog seemed impressed.

very simple to make. I followed the recipe exactly and it came out amazing. The hardest part is peeling the garlic. Very quick and extremely delicious