Easy White Clam Sauce

A serving dish of white clam sauce with a fork and pasta.

5 from 2 votes

Easy White Clam Sauce is a quick and comforting seafood pasta dish made with canned clams, milk, butter, and pantry staples. Ready in under 30 minutes, it’s a simple, timeless recipe straight from my mom’s kitchen. Make a Delicious Crab and Shrimp Dip as a perfect appetizer!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 222kcal

Author: Melinda O'Malley Keckler

Ingredients

2, 6.5 ounce canned clams 1 can chopped clams, 1 can minced clams
1 cup 2% milk may need slightly more or less
¼ cup butter
¼ cup flour
½ teaspoon pepper optional but recommended
1 tablespoon dried parsley optional but recommended
½ cup grated Parmesan cheese optional garnish

Instructions

Drain the liquid from both cans of clams into a 2-cup glass measuring cup. Set the clams aside.
2, 6.5 ounce canned clams
Add enough milk to the clam juice to equal 2 cups of total liquid in the cup. (Usually about 1 cup of milk.)
1 cup 2% milk
Place a medium-sized pan on the stove and heat the butter until it’s melted and starts to bubble.
¼ cup butter
Whisk in the flour and stir for one minute or until the butter and flour are thoroughly combined and the mixture is frothy. Be careful not to burn the butter. You may need to lower the heat.
¼ cup flour
Add the clam juice and milk from the measuring cup and whisk or stir over medium heat until it starts to thicken, is creamy and hot.
Add the drained clams, the pepper and parsley. Stir to combine. Serve right away over cooked pasta or toast.
Top each serving with grated Parmesan cheese, optional.
½ teaspoon pepper, 1 tablespoon dried parsley, ½ cup grated Parmesan cheese

Notes

Plan to make the white clam sauce shortly before serving it. Store any leftovers covered and refrigerated, reheat and for the best flavor and freshness, enjoy the leftovers within 3 days.

Nutrition