Spaghetti With Creamy Clam Sauce

Nancy Allen


This is a creamy version of clam sauce that cooks in minutes.

★★★★★ 1 vote
4 servings
20 Min
15 Min
Stove Top


8 oz
dried spaghetti or linguine
14 oz
canned minced clams or chopped cooked clams
light cream or milk, (read recipe for amount)
2 oz
chopped onion
2 clove
garlic, minced
2 Tbsp
margarine or butter
1/4 c
all purpose flour
1/2 tsp
dried basil or oregano, crushed
1/4 tsp
1/4 tsp
2 Tbsp
chopped fresh parsley
1/4 c
dry white wine
1/4 c
grated parmesan cheese


1In a large saucepan or pasta pot bring 12 cups of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, follow pkg. directions for cooking time.
2Meanwhile, drain clams, reserving liquid. Add enough cream or milk to the liquid to make 1 3/4 cups. For the sauce, in a medium saucepan cook the onion and garlic in hot butter on medium low heat for about 5 minutes, or till onion is tender but not brown. Stir in flour, basil or oregano, and salt & pepper.
3Add the cream mixture all at once. Cook and stir till thickened and bubbly. Stir in the parsley, wine and clams. Heat through. Spoon sauce over hot pasta. Sprinkle with parmesan cheese and serve immediately. Enjoy!

About Spaghetti With Creamy Clam Sauce

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy