To make a good clam sauce, the best thing I know is a good Bechemel sauce, plus garlic and clams:

3 tbs butter
1/4 cup flour
2 1/4 cups milk - 20 oz, (625ml)
1 clove garlic, crushed (or .5 tsp. jarred crushed garlic)
1/4 c. white wine (or lemon juice if you don't like/want wine)
3 large cans chopped clams (they used to say 8 oz. but the size is smaller now)

Melt butter in a medium saucepan (otherwise known as a pot). Whisk in the flour, and whisk for about one minute. Add 1/4 c. of the milk, continuing to whisk. Turn up the heat, continuing to whisk and adding milk a little at a time.

When all the milk has been added, continue to whisk it, and bring it to a boil (it should be very close to boiling anyhow). It will begin to thicken. Then remove it from heat and stir in the garlic, clams and wine. If you add them earlier the garlic can give off a bitter flavor, and you don't want the wine to interfere with the thickening process.

Serve immediately over linguine.
Source(s):
Bechamel sauce recipe from Katie at http://www.thymeforcooking.com


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