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Saturday, April 30 2011


  • 10  ounces  dried linguine or fettuccine
  • 2  6-1/2-ounce cans  chopped or minced clams
  •   About 2 cups  half-and-half, light cream, or whole milk
  • 1/2  cup  chopped onion (1 medium)
  • 2  cloves  garlic, minced
  • 2  tablespoons  butter or margarine
  • 1/4  cup  all-purpose flour
  • 2  teaspoons  snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1/4  cup  snipped fresh parsley
  • 1/4  cup  dry white wine, nonalcoholic dry white wine, or chicken broth
  • 1/4  cup  finely shredded or grated Parmesan cheese


1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, drain canned clams, reserving the juice from one of the cans (you should have about 1/2 cup). Add enough of the half-and-half to the reserved clam juice to equal 2 1/2 cups liquid. Set clams and clam juice mixture aside.

2. In a medium saucepan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, dried oregano (if using), salt, and pepper. Add clam juice mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in drained clams, fresh oregano (if using), parsley, and wine or broth. Heat through. Serve over hot pasta. Sprinkle with Parmesan cheese. Makes 4 servings. 
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  Email