There is no substitute for this clam sauce in a restaurant. I must make this, my boyfriend begs. Regards, Mom! Pair this dish with some fine white wine and warm garlic bread. You won’t enjoy any other white clam sauce, I guarantee you.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package dried linguine
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 4 (6.5 ounce) cans minced clams
- ½ cup butter
- 2 tablespoons dry white wine
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
- Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
- Spoon clam sauce over linguine and serve.
Nutrition Facts
| Calories | 906 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 4 g |
| Protein | 61 g |
| Saturated Fat | 16 g |
| Sodium | 594 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
It came out good. I just added alittle basil.
WONDERFUL recipe! It really is perfect, as is. I do add some crushed red peppers to the sauce as it’s simmering, and I wait till just before serving to throw the clams in (so they don’t become rubbery). I make this a couple times a month, I love it.
Added cherry tomatoes, sliced black olives, sliced mushrooms and marinated artichoke hearts. 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.
This is the most incredible clam sauce EVER. Just the way it is. Don’t add parsley or oregano or whatever weird spices the other reviewers suggest.
This has become my go-to recipe. I usually cut down on the butter or use more clam juice depending on how much I need. I always double the garlic (love garlic) and throw in some dried oregano.
Made the clam sauce with minor changes. Did not have enough clams so added a 1 lb bag of bay scallops. Added a pinch of pepper flakes for flavor. Cut back on butter. Served over zucchini noodles recipe found on this web site “Zucchini noodles with basil”. Delicious combo.
Made as is, very good. Second time replaced clams with clam juice and added cornstarch to thicken and used it for dipping sauce
Dice the onions, mince the garlic. Chopping them makes the sauce all about the onions when they’re really just filler. Use half a stick of butter and all the clam juice, still buttery but much more clamy, that’s why you’re making it right? for the clams?! I used dry white vermouth instead of white wine, if you don’t have the wine, there’s always some vermouth in the pantry, also workable: vodka, beer or lemonade.
This was delicious! I added a little chopped mushroom and red pepper flake
Outrageously simple and so good!
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!
Fantastic!
Delicious! I read some other reviews and added more wine, didn’t have any red pepper flakes, so did a shake of cayenne. Will be making this again!!
Loved this recipe. Cut the butter and used a little more olive oil and added some fresh parsley but Recipe as is, is also perfect!
This was very easy to make, and it had a mild, flavorful taste. I added a tablespoon of bacon bits and I can see from the reviews that other people did the same. It was a hit for dinner, and was served with a simple country salad. When I make this again, I’m going to experiment with fresh ingredients like fresh basil and oregano. The recipe is very good on its own, and it has room to add ingredients to suit anyone’s taste.
5 stars for being such an easy meal I can throw together with stuff I almost always have around the house.
Excellent! One of our regular recipes in our rotation.
This was my first time making clam sauce and it turned out delish. I added the entire contents of the clam juice and extra garlic. I also waited until the last ten minutes to add the clam so it didn’t get chewy.
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!
This is a good basic recipe. Made it exactly as written and it was good. In my opinion it needs some doctoring to make it a 4 or 5. I’m not going to be one of those that rewrites the recipe and then rates it.