Odin Recipes | White Clam Sauce

White clam sauce is a celebration of the sea; briny, buttery, and effortlessly elegant. Tender clams mingle with garlic gently sautéed in olive oil, releasing an aroma that feels both rustic and indulgent. A splash of white wine brightens the sauce, lifting the natural sweetness of the clams while creating a silky base that clings beautifully to strands of pasta. It’s a dish that tastes like a coastal evening, where simple ingredients come together to create something quietly luxurious.

What makes white clam sauce so beloved is its balance: light yet deeply savory, rich without being heavy. Fresh herbs add a whisper of freshness, while a pinch of chili flake brings just enough warmth to keep each bite interesting. Whether spooned generously over linguine or served with crusty bread for soaking up every last drop, this sauce proves that timeless recipes endure for a reason—they let quality ingredients shine, and they always leave you wanting one more forkful.

Ingredients

2 6oz cans minced clams
1/3 white onion or whole shallot, minced
4 cloves of garlic
6-8 baby portabello or cremini mushrooms
1 red bell pepper
6 olives, sliced
1 tbsp olive oil
2 tbsp butter
1 tbsp oregano, finely chopped
1 tbsp basil, finely chopped
1 tsp black pepper
1 tbsp lemon juice, or 1/4 large lemon juiced
1/4 cup white cooking wine

Steps

Cook onions in pan with olive oil and butter until clear.
Add olives, garlic, mushrooms, and clam juice. Bring to a boil.
Reduce heat, add herbs, spices, and remaining liquids.
After 3-4 minutes, add bell pepper and cook for 10 minutes until liquid volume reduces.
Remove from heat and mix in clams.
Serve over your choice of pasta.

White Clam Sauce

Description

Ingredients

Steps