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Linguine and White Clam Sauce*****


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Rate this recipe 4.4/5 (7 Votes)


  • 4 Tb butter
  • 2 cloves garlic, pressed/minced
  • 2 Tb flour
  • 1 cup half-n-half
  • 2 cans minced clams w/ liquid
  • 1 chicken bouillon
  • 1/4 tsp onion powder
  • 1/2 tsp thyme
  • 4 Tb fresh parsley (2tsp dry)
  • White Wine- optional
  • S&P
  • 1 # linguine pasta- prepared according to package
  • Shredded Parmesan Cheese
  • Fresh Parsley for garnish



Step 1

-Over a med-high heat, melt butter in large sauté pan.
- Add garlic and sauté until translucent.
-Add flour, stirring to create a roux, cook for about 30 seconds to avoid a raw flour taste to your sauce.
-Slowly pour in the 1/2&1/2 stirring constantly to avoid lumps.
-Mix in clams with liquid.
-Add spices, bouillon and parsley.
-Season with S&P to taste and add a splash of wine if using it
-Continue to cook sauce to let flavors blend and heat through, just a minute or two.
-Place cooked pasta in large bowl, pour sauce over pasta and toss slightly.
- Garnish with cheese and parsley.

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