This was delicious. Although, I have to admit to changing the recipe after reading almost all of the reviews, and looking at a few other recipes. The compilated recipe follows: 1/4 c. butter, 2 T. flour, 5-6 large garlic cloves minced, 1 T. dried parsley, 1/4 tsp. dried oregano, 1/4 tsp. dried basil, 1/4 tsp. black pepper, red pepper flakes-optional-to taste-pinch, 1/4 c. olive oil, 1/4 c. white wine, 2(6.5 oz) cans minced clams in juice, 1/4 c. whipping cream, 1 lb. linguine, Romano or Parm. for sprinkling on top. Melt butter in deep saute pan. Add flour and spices, combine well. Add olive oil, wine, and juice from clams. Simmer over low heat until well combined and reduced a bit. Cook noodles. Right before adding cooked noodles to sauce add the minced clam meat and whipping cream to sauce--this keeps clams from getting rubbery. Toss well to coat. Serve with grated cheese. Made for anniversary dinner. Easy, impressive looking, wonderful!

This was very good! My boyfriend loved it and so did I!

Very disappointed. I followed this recipe to the "T" and was very excited... but it did not turn white or anything near that color. it was watery/soupy and clear. i'm not sure what i could've done differently to fix it.

We love this recipe! My girls love to use Fresh Clams (we live in WA State) and they "have" to add cooked, diced bacon to the top and eat it with grilled French Bread. Thanks for the recipe!!!

I tried it the 'tweaked' way. 1/4cup oil, 1/4 butter, 1/4 wine. I added both cans minced clams with juices. It was amazing with some parmigiana sprinkled on top. It looked and smelled fancy, but was simple!

a fantastic recipe! i make this for my neice, who's the pickiest eater on the planet. this is literally one of only about a handful of things she'll eat a lot of. it comes out perfect every time. works well with other pastas, as well, such as linguine or fettuccine. whatever you have on hand.

I added the extra cans of clams as suggested and had way too many clams for both my boyfriend and I. Neither of us were really interested in the leftovers.

Wow - this was good! I took some of the other reviews suggestions and did the following: cut the oil in half - used 1/4 cup of white wine instead, lightens the oily taste, minced 5 cloves of garlic. Slipped in a few LIGHT shakes of red pepper flakes - be careful - this added A LOT of flavor. Also, I did not prepare sauce in a small sauce pan, but a large deep saucepan, once the Spaghetti was al dente, I drained it and transferred it all to the sauce, cooked it altogether for 2 minutes and removed. Don't let the clam sauce cook too long, the clams will come out rubbery.

This was pretty good! Per other reviews, I cut the olive oil down to 1/4 cup, and upped the butter to 1/4 cup. I also used 2 10 oz. cans of baby clams. I used all the juice from the first can, but drained the second. We had leftovers, so I poured the remaining clam juice over the leftovers, since I knew the pasta would dry out a bit. Because I doubled the clams, the spices were a bit bland, and I ended up adding seafood spice to taste. This is still a pretty bland recipe, but not too greasy (the way I made it). I think I would double the amount of fresh garlic next time. Also, I don't have dried parsley, and I didn't have fresh, so I used some fresh basil (about 1/4 cup chopped) from the garden, which gave it a really nice subtle basil flavor. My husband liked it, which is saying something because he only likes pasta with marinara sauce! I will definitely make this again, and thanks for the heads up that this can be greasy with the 1/2 cup oil!

This was very good, I liked it better than ready made because it is less oily. I served it with parmesan topped garlic bread. Thanks for the recipe.

I thought it could have used some more flavor but i think the basic recipe is sound

This is a wonderful recipe, but a little to greasy. I think I might try a little less olive oil and a little more clam juice the next time around. Excellent recipe. Thank you!!

Easy and really good. Everyone really enjoyed this recipe and I can't wait to make it again. Thanks for sharing!

Excellent recipe. I added more garlic and used fresh parsley with one can of minced clams and one can of whole clams. My husband said it was better than any restaurant

I love clam sauce, but this was to oily.I recommend more butter and the clam juice should be added. Spices were great.

Tasted pretty good, but made some minor changes. Increased the butter to 1/4 cup, used 3 cans of clams, added 1/4 tsp thyme, and added 1/2 cup water and 1/2 cup white wine.