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    Home » Sauces & Condiments

    White Wine Clam Sauce for Pasta

    Published: Mar 6, 2022 · Modified: Nov 28, 2023 by Mamma C · This post may contain affiliate links.

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    pinnable image of clam sauce for pasta

    You can make a delicious White Wine Clam Sauce for Pasta in 20 minutes! Use canned clams for a convenient and economical option. In the time it takes to boil some pasta, your white clam sauce will be ready!

    pan of white clam sauce

    If you've ever felt intimidated about making linguine and clams because fresh shellfish is expensive, has to be cleaned and you don't have access to it anyway...I've got you!

    This White Wine Clam Sauce for Pasta uses canned clams and is so delicious!

    Canned clams are convenient, economical, and made healthy here by rinsing and draining them. We're getting rid of excess sodium and unwanted chemicals and replacing that liquid with bottled clam juice.

    I also used canned clams in clam pizza and this baked clam dip.

    There's no shame in making linguine with canned clams! I grew up eating a version of this almost every Friday. It's always been one of our favorite Italian Lent Recipes and like Pasta e Piselli, this makes a frequent appearance on our table.

    It'll be ready in 20 minutes or less, including time to cook the pasta.

    Are you ready for some garlicky goodness?

    Recipe ingredients

    clams, white wine, pasta and ingredients for clam sauce

    Canned clams: Use chopped clams, whole baby clams or even canned steamers (affiliate link). Minced clams are cut too small for my liking, but use what you have.

    White wine: The best white wine to use for cooking is one that you would drink and that's not too sweet. I prefer Sauvignon Blanc here, but you could use Pinot Grigio or sherry.

    Cooking wine is very salty, so I don't recommend using it here.

    If you need to omit the alcohol, you can stir some extra reserved pasta water into the linguine after it's cooked and drained.

    Clam juice: Since we're draining the canned clams due to the chemicals and sodium, we need to replace that liquid with something better.

    Bottled clam juice usually contains simple ingredients like clam broth and water. Look for it near the canned clams at the grocery store. You also could purchase it online (affiliate link).

    Shallot: If you're not familiar with shallots, they look like small brown onions (see photo) but are purple on the inside. They taste like mild onions, yet sweeter. I love them in this dish, but you could substitute a couple of tablespoons of chopped red onion if needed.

    Pasta: Use any kind of long pasta, such as linguine, fettuccine, spaghetti or bucatini. I made bucatini with clams for the photos in this post.

    How to make white wine clam sauce

    See the recipe card at the end of this post for full instructions, but here's an overview:

    1. Cook the shallots in butter and olive oil for a few minutes. Add the chopped garlic and cook for another minute.
    2. Add the wine, clam juice, seasonings and bay leaf. Simmer for 3-4 minutes.
    3. Stir in the drained and rinsed clams. Cook until heated through.
    4. Turn off the heat and squeeze in the juice from half a lemon. Add parsley.
    pasta with clam sauce

    Recipe tips

    • To prevent the garlic from burning, don't use a garlic press. Coarsely chop the garlic instead.
    • Drain and rinse the canned clams to get rid of excess sodium and unwanted chemicals. Use bottled clam juice instead.
    • This clam sauce recipe makes enough for one pound of pasta. If making less pasta, just add as much sauce as you need to your drained pasta. Then you can cook more pasta the next day to use up the rest of the sauce.

    Can you use fresh clams?

    If you want to make linguine alle vongole (linguine with clams) using fresh clams, you can use two pounds of littlenecks. You'll need to clean them following the method described in my post on Beer-Steamed Littleneck Clams.

    Then you'd add the raw clams to the sauce right after adding the wine and clam juice. The sauce would have to cook until the clam shells open. Discard any clams that don't open.

    bowl of bucatini pasta with clams and lemon

    What to serve with it

    Italian clam pasta recipes never call for Parmesan cheese, and I encourage you to skip it. There's enough salty flavor as is. (But I won't judge you!)

    To make this a complete meal, you can add quartered artichoke hearts to the sauce. I buy the canned ones, drain them and stir them in when it's time to add the clams.

    Or, you can serve this meal with The Best Italian Green Salad and a side of Homemade Italian Bread to sop up the white wine clam sauce. Yum!

    Of course, you can serve linguine with clams as the primo piatto (first dish), followed by Oven-Fried Cod, Broiled Cod with Paprika or Gluten-Free Crab Cakes.

    Steamed Asparagus with Tarragon Butter makes a great side. You also can try any of these Italian Side Dishes.

    Frequently asked questions

    Are canned clams cooked?

    Yes, canned clams are fully cooked. They just need to be heated in this clam sauce recipe.

    How long does clam sauce last in the fridge?

    You can store clam sauce for 3-4 days in the refrigerator. Linguine with clams is best eaten immediately, but you can refrigerate leftovers for 3-4 days. Drizzle some olive oil onto the leftover pasta before reheating it, so it's not dry.

    Can you freeze white clam sauce?

    I don't recommend it, because the clams would likely become chewy.

    More seafood recipes

    • Creamy New England Clam Chowder
    • Broiled Scallops with Parmesan Bread Crumbs
    • Italian Fried Calamari Recipe
    • Easy Cilantro-Lime Shrimp

    If you try this White Wine Clam Sauce for Pasta, be sure to leave a comment and rating!

    bowl of pasta with clams

    White Wine Clam Sauce for Pasta

    Make this White Wine Clam Sauce for Pasta with canned clams. A delicious meal will be on your table in 20 minutes or less!
    4.72 from 21 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 509kcal
    Author: Mamma C

    Ingredients

    • 4 tablespoons salted butter
    • 3 ounces olive oil (plus extra to drizzle on each serving)
    • 1 medium shallot (peeled and chopped finely)
    • 4 cloves garlic (Coarsely chopped; don't make too small or they can burn.)
    • ¼ cup white wine (see notes)
    • 1 bay leaf
    • 1 cup bottled clam juice (See notes. Shake the bottle first.)
    • ⅓ teaspoon salt
    • ¼ teaspoon red pepper flakes
    • 1 pound linguine (or bucatini, fettuccine or spaghetti)
    • 4 6.5-ounce cans chopped clams (can use whole baby clams or canned steamers)
    • juice from ½ lemon
    • 1 or 2 tablespoons fresh parsley leaves (optional; rinsed)
    • 2 ladles reserved pasta water (as needed)
    US Customary - Metric
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    Instructions

    • Fill a large pasta pot halfway with salted, hot water and place it on the stove, covered, on high heat.
    • While the water is heating, make the clam sauce in a large skillet. Peel and chop the shallot. Heat the butter and olive oil in the skillet over medium-high heat. When melted, add the shallots, stirring a bit. Lower the heat to medium and let the shallots cook for three minutes.
    • While the shallots are cooking, peel and coarsely chop the garlic. After the shallots have cooked for three minutes, stir the garlic into the pan. Let it cook for a minute.
    • Add the wine, bay leaf, clam juice, ⅓ teaspoon of salt and ¼ teaspoon of red pepper flakes to the skillet. Stir to combine. Lower the heat a bit until the pan is simmering gently. Simmer for three or four minutes.
    • When the water is boiling in your large pot, add the pasta and stir it in until it's submerged. Leave the lid off and cook the pasta until it's al dente, stirring occasionally to prevent sticking. While the pasta is still cooking, use a ladle to scoop out about a cup of the pasta water to reserve in a separate bowl.
    • Drain and rinse the canned clams and add them to the sauce. Continue cooking the sauce for another three or four minutes, just until the clams are heated through. Turn off the heat and stir in the lemon juice and parsley, if using.
    • When the pasta is done, drain it in a colander in the sink. Then add the pasta to the pan of clam sauce and toss to combine. Stir in ¼ cup of the reserved pasta water, (or a little more, especially if you skipped the wine).
    • Serve in bowls with extra olive oil drizzled on top, if desired. Store leftover pasta with sauce in the refrigerator for 3-4 days. To reheat, drizzle on more olive oil first. (See notes.)

    Notes

    Clam juice: Since the juice in canned clams contains lots of sodium and preservatives, we're draining and rinsing the clams and using bottled clam juice instead. Look for it near the canned clams at the grocery store or buy it online.
    Can you use fresh clams?
    I haven't tried it, but if you want to use fresh clams here, you can use two pounds of littlenecks. You'll need to clean them following the method described in my post on Beer-Steamed Littleneck Clams.
    Then you'd add the raw clams to the sauce right after adding the wine and clam juice. The sauce would have to cook until the clam shells open. Discard any clams that don't open.
    White wine: Use a wine you would drink and that's not too sweet. I prefer Sauvignon Blanc here, but you could use Pinot Grigio or sherry.
    Cooking wine is very salty, so I don't recommend using it here.
    If you need to omit the alcohol, you can stir some extra reserved pasta water into the linguine after it's cooked and drained.
    If cooking less than a pound of pasta:
    This clam sauce recipe makes enough for one pound of pasta. If making less pasta, just add as much sauce as you need to your drained pasta. Then you can cook more pasta the next day to use up the rest of the sauce.

    Nutrition

    Calories: 509kcal | Carbohydrates: 63g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 356mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. Originally published on June 30, 2015 and updated now with an improved recipe, more photos and additional information.)

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    Comments

    1. Stacy Mcglone says

      September 27, 2023 at 12:34 pm

      5 stars
      This was simply yummy 😋 I only changed one thing and added finely chopped red bell peppers because summer is ending and our garden is full. It added flavor and color. I would definitely recommend. This was the closest recipe I have found that helped me recreate my mother's dish from childhood ❤️

      Reply
      • Mamma C says

        September 28, 2023 at 6:31 am

        Hi Stacy - I'm honored my recipe is similar to how your mother used to make it! I'm so glad you enjoyed this.

        Reply
    2. Pamela M says

      May 20, 2023 at 6:19 pm

      Thank you for the easy to follow directions and great recipe. Made this tonight and it was perfection!

      Reply
      • Mamma C says

        May 21, 2023 at 8:56 am

        Hi Pamela - You're welcome! I'm so happy you enjoyed it.

        Reply
    3. Catherine says

      March 21, 2022 at 8:30 pm

      5 stars
      Made this tonight. It was amazing. Great recipe.. Thanks for sharing!

      Reply
      • Mamma C says

        March 22, 2022 at 6:55 am

        Hi Cathy - I'm so happy you enjoyed this! Thanks for letting me know.

        Reply
    4. Hertha Jane Welborn says

      August 16, 2020 at 6:46 pm

      An amazing dish I was able to cook for my Itslisn boyfriend. PERFECTO right down to the soaking up for the bucatini. We added pecorino Locatelli. Of course. Mmmm Delicious.

      Reply
      • Mamma C says

        August 17, 2020 at 9:50 am

        Hi Hertha - I'm so happy to hear that! Thanks for letting me know.

        Reply
    5. Angie Ohmann says

      April 20, 2017 at 3:05 pm

      Oh my gosh what a cute story!

      Reply
      • Mamma C says

        April 20, 2017 at 4:51 pm

        Thanks for reading it, Angie! So many people ask how we met, and it's nice to have the craziness documented for posterity, Lol!

        Reply
    6. Chris says

      October 03, 2016 at 7:40 pm

      Happy 25th Anniversary! Time goes by so fast. I remember your beautiful wedding. Wishing you and your husband many many more happy & healthy years together!

      Reply
      • Mamma C says

        October 03, 2016 at 8:48 pm

        Thank you so much, Chris!

        Reply
    7. Brenna says

      May 29, 2016 at 12:44 am

      I just stumbled across this and I was scrolling down straight for the recipe but a little bit of your story caught my eye...I had to go back to the top and read the whole thing. I have a little tear in my eye, it was lovely 🙂 While you are now close to your 26th Anniversary I must say happy 25th!

      Reply
      • Mamma C says

        May 29, 2016 at 7:54 am

        Thank you, Brenna! I'm so touched by your comment. I'm glad you found my site and hope you will visit often!

        Reply
    8. Cheryl "Cheffie Cooks" Wiser says

      July 01, 2015 at 5:56 pm

      Aw shucks how precious are you two! He's 100% Italian and your'e 50%. Nonna was on to something! You could have done much worse Andrea, HeeHee. Always listen to Grandmothers!
      Nice recipe and I wish you 25+ more years my friend. Happy 4th of July also...Are you doing a BBQ, seeing the fireworks? Your Florida Bud, Cheryl

      Reply
      • Mamma C says

        July 01, 2015 at 6:50 pm

        Thanks, Cheryl! My hubby and I definitely clicked right away, with so much in common. We are going to a party for the 4th and usually watch fireworks from our house. Happy 4th to you too!

        Reply
    9. Angie says

      July 01, 2015 at 5:19 pm

      Very nice! And Happy Anniversary!

      Reply
      • Mamma C says

        July 01, 2015 at 6:41 pm

        Thank you, Angie!

        Reply
    10. annie@ciaochowbambina says

      July 01, 2015 at 11:33 am

      5 stars
      Happy Anniversary, my friend! What a fun and beautiful story! I always enjoy hearing about how people met! Gosh, there are so many things to ponder...your Nonna putting applying lipstick on her way to the hospital...you calling to say, "I love you" and hanging up...his love at first sight... I love it all!

      Reply
      • Mamma C says

        July 01, 2015 at 12:37 pm

        Thanks, Annie! I too love hearing about how people met. And I can't help but think that Nonna was playing Cupid from heaven, making sure my husband was instantly smitten, and that I didn't dare go out there without my makeup. 🙂

        Reply
    4.72 from 21 votes (18 ratings without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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