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White Clam Sauce

White Clam Sauce

Serves 4
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Shellfish


  • 2-3 cans Chopped or minced clams (we like more clams, so we add 3 cans (6 oz.), save the juice)
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 Large onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 cup fresh parsley (or 1/4 c. dried parsley)
  • 1/2 cup white wine
  • 2 cups fresh mushrooms (sliced (optional))
  • parmesan cheese (grated)


Step 1
In a large skillet, heat butter and olive oil. Saute onion and garlic until golden.
Step 2
Stir in parsley, oregano, wine, clam juice, clams and mushrooms. Simmer 5 minutes.
Step 3
Season to taste with salt and pepper. At this point, this is a very thin sauce. (If you prefer a thicker sauce, turn up the heat a little and stir in 2 tablespoons of cornstarch mixed with 1/4 c. water. Stir constantly until thick.)
Step 4
Serve over linguine or your favorite pasta. Sprinkle with Parmesan cheese.