Linguini and White Clam Sauce

Susan Din


The cost could be prohibitive but I get Snows minced clams from the 99 Cent store at half the price of grocery stores!


★★★★★ 1 vote

5 Min
15 Min
Stove Top


  • 3 can(s)
    chopped clams (snows preferably)
  • 4 Tbsp
    unsalted butter or extra virgin olive oil
  • 3 clove
    garlic or 1 tbsp
  • 3 Tbsp
    all purpose flour
  • 2/3 c
    heavy cream
  • 2 Tbsp
    italian parsley
  • 1/2 tsp
    salt, or to taste
  • 1/4 tsp
    black pepper, or to taste

How to Make Linguini and White Clam Sauce


  1. Open the canned clams, and strain off the juice into a separate bowl.
  2. Begin melting the butter/heat olive oil in a large skillet over medium high heat.
    Slice garlic (for milder taste) or use a microplane to grate the garlic (stronger taste) directly into the pan.
    Cook garlic for 2-3 minutes.
  3. Stir flour into the butter/oil mixture and cook, stirring for 1-2 minutes.
    Pour the clam liquid, into the frying pan, whisking to avoid lumps.
    Bring to a boil, and cook 2 minutes.
  4. Stir in the cream and continue cooking for 1 minute.
    Sauce should coat the back of a spoon.
  5. Turn off heat, stir in clams and parsley.
    Taste for seasoning and add salt and pepper.
    Serve over hot linguini with a green salad and crusty bread.

Printable Recipe Card

About Linguini and White Clam Sauce

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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