Linguine with White Clam Sauce

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 1 large garlic clove, finely minced
  • 2 tablespoons all-purpose flour
  • 2 cans (7 ounces each) minced clams
  • cups bottled clam juice, approximately
  • ¼ cup chopped parsley
  • Salt and freshly ground black pepper
  • teaspoons dried thyme
  • pounds linguine, cooked al dente and drained
  • grated Parmesan cheese (optional)


  1. Melt the butter and sauté the garlic in it for three minutes. Blend in the flour.

  2. Drain the clams, reserving them. Pour the juice from the clams into a measuring cup. Measure out two cups, adding as much additional bottled clam juice as necessary. Slowly add to the butter and flour mixture, stirring.

  3. Add the parsley, salt and pepper to taste and the thyme. Bring the mixture to a boil and simmer for ten minutes. Add the reserved clams and reheat. Serve over the linguine. Top with grated cheese if desired.

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