White Clam Sauce

  • Preparation Time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 6 servings


  • 1/4 cup Olive Oil
  • 1/4 tsp Red Pepper Flakes
  • 10 oz whole Baby Clams
  • 16 oz minced Clams
  • 2 Garlic Cloves, minced
  • 1/4 tsp Salt
  • 1/3 cup dry White Wine
  • 3 Tbsp Parsley, chopped
  • 4 tsp All-purpose Flour


Drain and reserve juice in the cans of minced and whole baby clams. In a medium sauce pan heat oil. Add garlic and sauté for 2 minutes. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil and simmer for 10 minutes. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour white clam sauce over top and toss gently and serve.