6 Reviews of Linguine With Creamy White Clam Sauce

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.

From: Kim in Indy

On Sep 8, 2004

A very simple and delicious sauce - much better than most restaurant sauces I've had. I used two 6oz cans minced clams and one 10oz can whole baby clams instead. Plenty of clams in every bite! Serve with plenty of fresh grated parmesan cheese on top. Yum!

From: MichelleOnTheLake

On Dec 29, 2008

The "BEST" I have ever had, and I have had my share! This was truly authentic and every bite had me going back for another! My guests loved it too and we give it 5 plus stars for flavor, appearance and ease of preparation!

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!