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


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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


  • 1Open the canned clams, and strain off the juice into a separate bowl.
  • 2Begin 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.
  • 3Stir 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.
  • 4Stir in the cream and continue cooking for 1 minute.
    Sauce should coat the back of a spoon.
  • 5Turn 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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