Linguine with Garlic Clam Sauce Recipe

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I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.—Perlene Hoekema, Lynden, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (8 ounces) linguine
  • 2 to 3 garlic cloves, minced
  • 5 tablespoons butter
  • 1/4 cup olive oil
  • 1 tablespoon all-purpose flour
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 cup: 584 calories, 38g fat (16g saturated fat), 71mg cholesterol, 494mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 18g protein.


  1. Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside.
  2. Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce. Yield: 4 servings.
Originally published as Linguine with Garlic Clam Sauce in Country Woman May/June 2001, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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