Linguine with Clam Sauce Recipe

[@clarindapowell3054]

Yum 😋

[@angelmarandola7987]

Looks so good

[@JeffOiKuenCooking]

Like I so delicious n tempting recepi, thanks for sharing

[@EatLifewithMaryJayne]

Thank you very much

[@TheMrpalid]

Simple

[@markgiorgi1782]

All you need is toast for the spring board...watery...lemon, parsley?? (yes), cook time for clams seems weird, makes them bullets (boiled)...enjoy

[@EatLifewithMaryJayne]

I used chopped quohogs which can be cooked for longer time in comparison to cherry stones or little necks. Not sure which clam you think I used. Also, I'm not sure where you see that I used lemon because I didn't.

[@angelmarandola7987]

You can use chicken broth too

[@bodomite]

Are you shucking and chopping clams or using canned? If so what brand of canned clams do you use?

[@EatLifewithMaryJayne]

I used fresh shucked clams

[@angelmarandola7987]

Snow can clams are good too

[@karminiscooking5073]

It’s really looking so good and I feel like I could have a taste of it and the soup is perfect. Absolutely beautiful Mary. I love it

[@angelmarandola7987]

You forgot parsley

[@angelmarandola7987]

Sorry i didn't see the parsley

[@rogeryoung5180]

Very watery. You should boil off some of the liquid.

[@EatLifewithMaryJayne]

I like to use the bread to dip in it at the end. If you like less liquid, reduce the amount of the natural clam juice.