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Snow's White Clam Sauce


I like to add a little red pepper flakes when adding the clams & parsley, sometimes I add some lemon juice with the white wine as well. You can also use a T. butter and a T. olive oil. instead of 1/4 c. butter.

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  • 1 clove garlic, finely chopped
  • 1/4 c. butter
  • 2 cans chopped clams, drained, reserving 2/3 c. liquid
  • 1/4 c. dry white wine
  • 1/4 t. cracked pepper
  • 1 T. chopped parsley
  • 1 (8 oz) pkg. linguine or thin spaghetti, cooked and drained
  • grated parmesan & romano cheese


Adapted from


Step 1

In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese. Refrigerate leftovers. Makes 4 servings.

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