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Light White Clam Sauce
Submitted by Light White Clam Sauce

Light White Clam Sauce

by Linda Langevoort
One of my favorites, so I had to come up with a lighter version for my waistline."


1 can ff evaporated milk
1 can can chopped clam in juice
1 tsp. parsley
1 tsp. basil
4-5 minced garlic cloves
1 can white clam sauce
1/4 cup white wine
2 tsps. olive oil
1 small onion
3 Tbsp. Smart Taste (or any light butter)
2-3 Tbsp. flour


In a large 3" deep skillet, add your olive oil to heat. To that add: minced garlic, onion, spices and saute for 2 mins. Then add, your clams and white clam sauce (with juice), light butter,ff milk and wine. Simmer with a lid for 25 mins. Take out about 1 cup of hot liquid after the 25 mins. and whisk into the liquid your flour. Return the flour mixture to the rest of your sauce, stirring it in well to thicken it slightly.

To Serve: Add your cooked linguine right to the skillet or spoon the sauce over individual portions of linguine. Sprinkle with your favorite grated cheese.

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6-8 servings

Nutritional Information
Per Serving

no nutrition information available

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