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Thread: White Clam Sauce

  1. #1
    Join Date
    Aug 2001
    On the sunny Gulf Coast of Alabama


    Does anyone know of a WW friendly recipe for Linguine with White Clam Sauce. I would prefer to use canned clams cause we don't get fresh ones where I live. I love white clam sauce and haven't had it in quite a while. Any help would be appreciated.
    Susan [img]graemlins/bcbsalute.gif[/img]
    SW 251.5/CW 241.5/GW 145

  2. #2


    Bumping this back up...I'm wanting to make something with canned clams for supper tonight. Any ideas? I'm saving points for supper! [img]smile.gif[/img]

  3. #3


    I am not sure of the name brand but if you go to the store and look at the contents, there is one that is only one point per serving. I believe it was something like 30 calories and no fat. You can mix this with clam juice which has no fat or calories. Try this! Cut up fresh garlic and a drop of oil and sautee it. Then shut off the flame and add the clams and then the clam juice. Turn the flame back on until it boils. You can use spaghetti or even try wheat spaghetti. Let me know how you like it. I had this the other night it was great.

    Garlic-not sure of the points
    clam juice-0
    spaghetti-3(1 cup cooked)

    5 points! Not bad huh?


    Lori<br /><br />180/140/125

  4. #4


    I'm trying to use what I have in my kitchen, so would using a can of clams in their juice work for that? It sounds yummy and easy!

  5. #5


    Too little too late huh? You will have to read the calories and the fat content. Usually if they are in their own juice it should have no fat. So you are safe there. Just make sure you and not eating hundreds of calories. Do you know the formula to figuring out points? If not I can give it to you. Let me know.


  6. #6


    Here's what I came up with and tried. It was good, and I even had enough points left for a glass of wine!

    Garlic Sauteed Clams & Pasta

    Serving Size : 2

    13 ounces chopped clams in clam juice -- drained
    1 tablespoon minced garlic
    4 ounces mushroom stems and pieces -- drained
    1/4 teaspoon Italian seasoning
    1/4 teaspoon onion salt
    2 cups cooked pasta
    2 tablespoons Classico Creations Basil Pesto

    Spray pan with non-stick cooking spray.

    Saute' clams, garlic, mushrooms, Italian seasoning, and onion salt until liquid is evaporated and mushrooms and garlic are tender.

    Toss mixture and pesto with hot pasta.

    Per Serving (excluding unknown items): 362 Calories; 7g Fat (17.4% calories from fat); 22g Protein; 52g Carbohydrate; 3g Dietary Fiber; 34mg
    Cholesterol; 1459mg Sodium.

    Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

    NOTES : 7 points

  7. #7


    D'oh! I just saw that you wanted white clam sauce. Oh well. Sorry.
    Jessica (in Seattle)
    HW: 204.4
    CW: 165.6
    WWG: 148
    PG: 135
    Getting back to goal

  8. #8


    This is from the WW 1998 New Complete Cookbook.
    Spaghetti Vongole

    Makes 4 servings

    4 t olive oil
    One 14.5 oz can stewed tomatoes
    2 onions chopped
    2 T tomato paste
    4-5 garlic cloves, minced
    1/2 t dried basil, crumbled
    1/2 t dried oregano, crumbled
    1/2 t dried parsley, crumbled
    12 oz drained canned minced clams
    1/2 t pepper
    1/4 t salt
    6 oz spaghetti

    Heat the oil. Add the tomatoes, onions, tomato paste, garlic, badil, oregano and parsley. Cook, stirring frequently for 5 minutes. Reduce heat and simmer uncovered for 20-30 minutes, until thick. Stirs in clams and season with salt and pepper. Cook for 5 minutes. Spoon over cooked psaghetti.
    353 calories, 7 g fat, 4 g fiber
    7 points per serving
    Jessica (in Seattle)
    HW: 204.4
    CW: 165.6
    WWG: 148
    PG: 135
    Getting back to goal

  9. #9


    Originally posted by jlrose:
    D'oh! I just saw that you wanted white clam sauce. Oh well. Sorry.
    That's OK! What you posted looks yummy too! (Well...without the onions. I don't do onions! :rolleyes: )

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