creamy white clam sauce recipe

Written ByJenny Smyth Posted on
creamy white clam sauce recipe
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The Best creamy white clam sauce recipe

I’ve been making this creamy white clam sauce recipe for years, and it’s still a favorite in our household. My kids love it when I serve it with linguine or fettuccine, and my husband appreciates how quickly it comes together on a weeknight.

As for me, I love that it’s a relatively healthy option for a rich-tasting sauce – the clams provide a boost of protein and omega-3s, while the garlic and lemon add flavor without adding calories. Plus, it’s easy to customize with your favorite vegetables or herbs.

The key to this recipe is using high-quality ingredients, especially the clams – look for fresh or frozen ones that are free of added preservatives or fillers. I also like to use a combination of butter and olive oil to create a rich, velvety texture without overpowering the other flavors.

When I’m short on time, I’ll even make this sauce ahead of schedule and store it in the fridge or freezer until we’re ready to eat it. It’s perfect for a quick dinner or as a side dish for company – just be sure to serve it over pasta that can hold up to the creamy sauce.

Creamy White Clam Sauce

Creamy White Clam Sauce

4.9 from 1556 votes

A rich and velvety sauce made with tender clams, garlic, and cream, perfect for tossing with linguine or spaghetti. This quick and elegant dish comes together in under 30 minutes for a satisfying weeknight meal.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Sauce

2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup dry white wine
2 (6.5-ounce) cans chopped clams, drained, juice reserved
1 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
1 pound linguine or spaghetti

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente, about 8 to 10 minutes, then drain and set aside, reserving 1 cup of pasta water.
3While the pasta cooks, melt the butter and olive oil in a large skillet over medium heat.
4Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 to 2 minutes.
5Pour in the white wine and the reserved clam juice, then increase the heat to medium-high.
6Let the liquid simmer until reduced by half, about 3 to 4 minutes.
7Reduce the heat to medium-low and stir in the heavy cream and red pepper flakes if using.
8Cook gently, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes.
9Add the drained clams to the sauce and cook for 1 to 2 minutes until heated through.
10Season with salt and black pepper to taste.
11Add the cooked pasta to the skillet and toss well to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
12Sprinkle with fresh parsley and serve immediately.

🔧Equipment

Large pot for pasta
Large skillet or sauté pan
Colander
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Be sure to reserve the clam juice as it adds essential briny flavor to the sauce.

Watch Video Of How Creamy White Clam Sauce Works

In conclusion, this creamy white clam sauce recipe is a staple in our household – not just because of its delicious flavor but also due to its ease of preparation and versatility. Whether you’re looking for a quick weeknight dinner solution or something more impressive for company, this recipe delivers every time.

And as an added bonus? It stores well in the fridge or freezer for later use – making meal prep even simpler.

❓ Frequently Asked Questions About Creamy White Clam Sauce

Q: What type of clams should I use for this recipe?

A: For this creamy white clam sauce recipe, you’ll want to use fresh or frozen clams that are free of added preservatives or fillers. Look for ones that are labeled as ‘cherrystone’ or ‘littleneck’ – these will have the best flavor and texture for this dish. If you can’t find those varieties, you can also use canned clams as a substitute.

Q: Can I make this sauce without garlic?

A: While garlic is an essential ingredient in many Italian recipes, you can omit it if you’re not a fan. However, keep in mind that garlic does play a key role in bringing out the flavor of the clams – so if you choose to leave it out, you may want to add an extra clove or two of lemon zest to compensate.

Q: Can I serve this sauce over something other than pasta?

A: Absolutely! This creamy white clam sauce recipe works beautifully over rice, polenta, or even as a dip for vegetables. Just be sure to adjust the amount of liquid accordingly based on what you’re serving it with.

Q: How long does this sauce keep in the fridge?

A: This creamy white clam sauce will keep in the fridge for up to three days – just be sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.

Q: Can I freeze this sauce?

A: Yes! This creamy white clam sauce freezes beautifully – simply pour it into an ice cube tray and store in the freezer until you’re ready to use it again. When thawing, give the sauce a good stir before reheating.

Q: What’s the best way to reheat this sauce?

A: To reheat this creamy white clam sauce, simply place it over low heat on your stovetop and stir occasionally until warmed through.

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