Linguine With Creamy White Clam Sauce

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: Dawnab

On Jan 22, 2009

Loved This! I was worried that 4 cans of clams was going to be too much, so I used 2 cans plus one 8oz bottle of clam juice, after it was made I realized the 4 cans would have been fine. I used a chardonnay for the wine and cooked per directions. I wanted the sauce a tiny bit thicker, so I added 1 t cornstarch to 1 t cold water and mixed it in. I will make this one often, thanks Marie!

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.