Clam Sauce
Recipe type: Sauce
  • 1 48-ounce can chopped sea clams, with the juice
  • 1 can of water, use the same can from the clams
  • ½ pound of clam base
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons of fresh minced garlic
  • 2 tablespoons of granulated garlic
  • 1 ½ tablespoons of salt
  • ⅔ cup cornstarch
  • ½ cup of olive oil
  • 1 cup of dry white wine
  • 1 cup chopped parsley (reserved)
  1. Add everything together in a sauce pot.
  2. Bring to a simmer.
  3. Combine ⅔ cup cornstarch and ⅔ cup of cold water to make a slurry, then add to simmering clam sauce stirring constantly.
  4. Bring sauce back to a boil, then remove from heat.
  5. Let it cool before adding the reserved parsley.
  6. Heat to order and toss with linguine.
  7. Garnishing this dish with little neck clams is an awesome touch!
Recipe by Pizza Today at