Spaghetti with Creamy White Clam Sauce Recipe

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A handful of ingredients is all you need for this must-try main dish. "I often make it when time is short," explains Linda Evancoe-Coble of Leola, Pennsylvania. "Add store-bought rolls and a bagged salad have a satisfying meal."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder
  • 1 can (6-1/2 ounces) chopped clams, undrained
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Dash white pepper
  • 8 ounces uncooked spaghetti

Nutritional Facts

1/2 cup: 342 calories, 3g fat (1g saturated fat), 35mg cholesterol, 330mg sodium, 57g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3-1/2 starch, 2 lean meat.


  1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened.
  2. Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti. Yield: 4 servings.
Originally published as Spaghetti with Creamy White Clam Sauce in Light & Tasty April/May 2005, p6

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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LPlaczek User ID: 3562020 117071
Reviewed Nov. 13, 2008

"Once I was out of spaghetti so I substituted spinach fettuccine--delicious! Now I make it that way every time."

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