I tried this and there is WAY, WAY too much liquid in this recipe. There was no way I was going to add the pasta directly to a pot full of that much liquid. It would've been more like a linquine soup. And adding Parmesan cheese to water? I think we all know what that turns into.

I removed a good bit of the liquid, thickened a little, then added the pasta.

Decent flavor - just too much liquid.

Hi Carlos,

Try reducing the liquid a little longer (at the point in the recipe where it calls for reduction). This also concentrates the flavor. I wouldn't add the Parmesan to the water, but would save it for serving.

-- CM

I agree with Carlos. There is way too much chicken stock and clam juice. The wine reduction sauce was delicious (I used a little less oil and butter). This recipe had good flavor but there's no way to reduce the chicken/clam juice mixture THAT much. I had to dump over half of it out while saving the good bits of garlic and onion.

I'll use this recipe again, but only add a fraction (really, a QUART of stock!?) of the liquids to finish it. I used this with fresh razor clams and it was wonderful after I had adjusted the liquid to a reasonable amount to coat the pasta and have a little left over.

I used less liquid than called for, cooked the noodles in the sauce and added some cornstarch and the consistency was perfect. this recipe is incredibly spicy however! I used less than half the recommended red pepper flakes and it was still very spicy. Other than that it tasted great!

This is a great recipe but don't use it unless you have an hour or more to prepare. If you try to rush it you may be disappointed.

Agree that liquid needs significant reduction...be patient. Great flavor but far too much oil for my taste. I will cut oil in half next time and see how that tastes. Also, I used chopped clams instead of minced but that's personal preference. Also agree CM to add the parm to the serving.

Give this recipe a go for sure...it's really good!

try this one...WAY EASIER AND BETTER!!! i dump 4 canced minced clams into a pot of melted butter (i never measure, but you probably need 1 cup) pepper to taste, gradually add half n half w/ flour slowly (so it doesn't clump and to desired thickness) simmer...add to fettuccini!

I tried this recipe and there WAS way too much liquid and it WAS like a clam soup. I tired to thinken up at the end but it didn't work much. I was serving to kids, so I only put in a little bit of the red pepper and instead put a dash of hot sauce. We like onion so I put in 1 whole onion. The taste was great, but soupy.

Hi Shana,

If you prefer this to have more of a chowder like consistency, I would recommend the following changes to this recipe: Reduce the amount of olive oil by half, as well as the wine. Use the olive oil to saute the onion and garlic but reserve the butter and rub into it an equal quantity of flour for thickening.

We also reduced the spice quantities to 1/4-1/2 tsp. red pepper flakes, 1/2 tsp. white pepper (instead of black), 1/2 tsp. oregano. The chicken broth may also be reduced by 1 or 2 cups.

Stir in the butter/flour mixture after the liquid has been reduced, before the final 20 minutes or so of cooking.

-- CM

The best I ever had :) Cook the pasta in the sauces liquid. This will reduce the liquid, and the starch from the pasta will thicken the sauce.

Delicious! I use half the oil and half the butter, but all of the other liquid. I just let it cook down more before adding the clams and it was fantastic. I also added about a tablespoon of fresh lemon juice and substituted, "Melissa's organic chile seasoning," (it comes in a grinder and includes red chilis, black peppercorns, paprika, ginger, and ginseng).

This is a delicious recipe that sent my Grandpa back for seconds. In restaurant cooking you would get all the butter and olive oil in this recipe. The amount of liquid in this recipe is not excessive either. Let the pasta and sauce sit for 10 minutes and the thirsty pasta will absorb most of it. I would caution against cooking the pasta in the liquid as this makes it pasty due to the starch that comes out in cooking water. I prefer to rinse the pasta,add sauce and wait 10 min. The Butter and Oil also help to lubricate and keep the pasta from getting clumpy, but can be lessened without it affecting the consistency too much.

Part I: For better results, suggest the following: put three pounds of fresh clams in cold water; let them sit in it to clean off any sand or unwanted particles. In a big pot put about an inch of water and dump the cleaned shelled clams in; put lid on pot and allow the water to boil and clams to steam about 20-25 minutes. Let contents cool. Remove clams and put in separate receptacle; save clam juice from pot in jar. Shuck clams from shells, once cooled, and save clam "meat" in a separate receptacle. Use the above recipe making the following changes. Reduce butter to about 1/8 of a stick. Quadruple the onions and triple the garlic in the recipe about three quarters of a medium size onion or half a large one; 8-9 garlic cloves. Melt the butter and add about 1/8 a cup of olive olive oil; add to the liquid the onion, garlic and the parsley prescribed in addition to black pepper and oregano; cook the vegetable matter well in the liquid, frequently moving it back and forth to prevent burning. Flame should be medium under the skillet you are using. Once tender and cooked through i.e. the vegetable matter, add all the clam "meat" and add in equal quantities of the clam juice and white wine up to the level of the clam "meat."

I added heavy whipping cream to it and it thickend up nicely with great flavor. Everyone loves it. ty

So easy using canned clams as called for and really, really good! Thanks you Larry

Tough crowd there Larry... I followed the directions exactly as you wrote them. It turned out perfect and was amazing!

My family loved it exactly as is. Rarely do I get rave reviews from the kids and both said it was an exact match of the local 4 star restaurant version. Thanks for saving me a bundle Larry!

My significant other had an Italian grandmother against whose cooking all dishes are compared. He says this is better than hers! The best part is that it was submitted by an Irishman!

Truly wonderful! Where chicken broth and extra clam juice are called for, I just put in the appropriate amount of chicken base and clam base, which saved all the time needed to reduce the broth. Also, I used white grape juice instead of wine. Will definitely make this special treat again!