Linguine With Creamy White Clam Sauce

From: Shansterz04

On Jan 31, 2010

This was awesome. I followed the recipe almost to a T but made some minor adjustments based on reviewers' advice to increase the amount of sauce and to thicken it slightly. Adjustments: 1. Added finely minced onion (about 1/2 small onion) to butter/oil until softened. (I think next time I will sautee the onions w/ a small portion of butter for a min, then add the rest of the oil/butter, etc). 2. After onions were soft and I gave the parsley/garlic a min or two to cook in, I stirred in a mix of 2 tbsp of flour whisked with a little of the cream (used half/half not heavy) until a smooth mixture. 3. To increase amount of sauce, I doubled all ingredients EXCEPT the amount of clams (there were plenty - perfect amount), cream: about 14 oz of half/half (instead of 16), about 4ish cloves garlic (I think 6 would have been overpowering). This will be a new family fav! I might try it with a little less butter and low fat dairy next time to lower the calories/fat and see if it's still as delicious as this was!

From: Cheevers

On Jul 13, 2009

Loved this recipe! We made it for dinner this evening but modified it a bit to reduce the fat and calories... Specifically, we nixed the 2Tbs of butter and replaced the heavy cream with half&half. It was excellent.

From: horseplay

On Aug 25, 2003

This was the yummiest white clam sauce I have ever had, too!! However, if you're a saucy person, there might not be enough for your tastes, you might even consider doubling the recipe. For example, I followed the recipe exactly, and it gave barely enough sauce for two people; the recipe says it's for four. This is easily fixed though, it tastes delicious, and that's what counts!

From: Chef #706407

On Jan 3, 2008

I also sauted 3/4 cup of mushrooms along with the garlic and parsley, turned out wonderful. My family has already asked me to make it again.