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Fettuccine with Creamy White Clam Sauce

Take white clam sauce to the next level! This creamy and easy-to-make dinner will impress guests, but it’s quick enough to make as a weeknight meal!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: pasta, Seafood
Cuisine: American
Keyword: clam sauce, fettucine
Servings: 4
Calories: 673kcal


  • 1 10 oz can whole baby clams, undrained
  • 4 large cloves garlic minced
  • 1/4 tsp oregano
  • 1 cup cream*
  • 1 tsp salt
  • 1/2 tsp pepper I used white but black will do
  • 1 tbsp butter
  • 4 tbsp finely chopped fresh flat-leaf parsley**
  • 1 lb fettuccini cooked per package directions


  • *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
  • **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
  • Melt the butter in a small saucepan over medium heat.
  • Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.
  • Add the can of clams, including the liquor they are packed in.
  • Add the salt, pepper and oregano and bring to a boil over medium heat.
  • Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)
  • Reduce heat and stir in the cream--do let it boil.
  • If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--
  • Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.
  • Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)


Serving: 1person | Calories: 673kcal | Carbohydrates: 84g | Protein: 18g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 184mg | Sodium: 657mg | Potassium: 356mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1371IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg