Clam Sauce

Easy & great tasting - my kind of dish!

A really awesome recipe! I doubled it and made it for a bunch of girls over spring break and they all loved it. The only complaint I have is that it took a LOT longer to boil down the sauce, and it was not as thick as I wanted it to be. Next time I will be adding the clam sauce gradually as opposed to all at once and it should work fine!

We really enjoyed this. We added a cup of chopped sweet onion with the garlic (which we doubled), and used a can of diced tomatoes instead of fresh. When it came time to add the wine, we assessed the volume of clam liquid left and decided to add it early, so it had time to cook down. We made the full sauce with half the pasta to serve two, and it was perfect.

I usually don't use a recipe to make clam sauce, but thought I'd try this. It's fantastic! My only changes were to stir in a TB of anchovy paste into the sauce and saute some minced shallots with the garlic. My husband and I ate the whole recipe, but that--and a small salad--was dinner. If you had bread or other dishes, maybe you could squeeze four servings, but they'd be small.

For a quick & easy meal this is excellent! Added 1 can tomatoes along with the 1 1/2 chopped fresh tomatoes, more garlic, sprinkle of thyme & oregano. Served with sprinkle of grated fresh parmensan and squeeze of fresh lemon juice. The flavor was outstanding. Great meal for week day or for company.

This is a solid clam sauce recipe. Great flavor. I have been making it for 7 years.