Home Dairy Free Amy’s White Clam Sauce

Amy’s White Clam Sauce

January 21, 2011

If you’re looking for a seriously easy and seriously good gluten free white clam sauce, look no further. This one aims to please!

If you’re looking for a seriously easy and seriously good gluten free white clam sauce, look no further. This one aims to please!

If you’re looking for a seriously easy and seriously good gluten free white clam sauce, look no further. Back in high school my best friend introduced me to white clam sauce. Her recipe came from her grandma Mancini—now how much more Italian does a name get? I remember being impressed by how simple yet flavorful the dish was. This recipe is a spin-off of Grandma Mancini’s. I have added marinated artichoke hearts and a splash of lemon juice for a bit of zip (that’s a word my grandmother would use)! Ladle over your favorite gluten-free pasta—we like Tinkyada Brown Rice Spaghetti and Ancient Harvest Quinoa Linguine. Serve with a simple arugula salad (recipe ideas at the end of this post) and a fresh loaf of Bob’s Red Mill Gluten-Free Homemade Wonderful Bread (egg-free, dairy-free how-to below) and you’ve got a gluten-free Italian feast!

I dedicate this recipe to that best friend, and buddy, from high school. Love you Amy!

Amy’s Gluten Free White Clam Sauce

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free but NOT Solanine-Free | Peanut-Free | Potato-Free | Rice-Free |Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes


3 tablespoons OLIVE OIL

6 cloves GARLIC, smashed

1 large ONION, roughly chopped

1 tablespoon dried ITALIAN SEASONING

3 (12-ounce) cans minced CLAMS, drained, liquid reserved

1 (6-ounce) jar MARINATED ARTICHOKES, drained, roughly chopped, liquid reserved

3 tablespoons fresh LEMON JUICE

1/2 teaspoon SEA SALT

Couple cranks of fresh ground BLACK PEPPER


  1. In a large skillet or medium saucepan, saute onion and garlic in oil until soft. Add Italian seasoning and saute an additional minute.
  2. Transfer onion mixture to blender along with reserved clam and artichoke liquids, lemon juice, salt and pepper. Puree.
  3. Return blended mixture to skillet, bring to boil and gently simmer 5-10 minutes.
  4. Add clams and chopped artichokes. Heat through and serve over pasta. May be topped with grated Romano cheese (if your diet allows), red pepper flakes, garlic pepper, minced parsley or all four if you’re adventurous!

If you’re looking for a seriously easy and seriously good gluten free white clam sauce, look no further. This one aims to please!

And to go with this lovely pasta, how about a warm loaf of …

Bob’s Red Mill Gluten-Free Homemade Wonderful Bread

Gluten-free, Egg-free, Dairy-free

First, check the ingredient list below to see if this bread mix will work with your diet? If it will, I highly recommend giving it a try. It’s been one of the best gluten-free breads I’ve made in my bread machine so far and keeps quite well in an air-tight container in the fridge. I was able to make a decent egg-free, dairy-free loaf by following the package directions and:

1. Whisking into dry ingredients: 1/2 teaspoon pectin

2. Whisking into wet ingredients: 1 tablespoon chia seed meal and 1/4 cup water

3. Replacing milk with a non-dairy alternative(I used Silk Almond Original)

4. Sprinkling with sesame seeds and gently smoothing top of loaf just prior to the start of the bread machine’s “Bake” cycle.

Ingredients in the mix: Garbanzo Bean Flour, Potato Starch, Corn Starch, White Sorghum Flour, Tapioca Flour, Evaporated Cane Juice, Fava Bean Flour, Xanthan Gum, Active Dry Yeast, Potato Flour, Sea Salt, Guar Gum, Soy Lecithin.

And to top your salad how about …

Salad Dressings on My List to Try


More Good Stuff


Jeanette January 21, 2011 at 4:40 pm

Wow, Lexie, this looks so creamy and delicious! You are so incredible!!

Megan @ MAID in Alaska January 21, 2011 at 4:59 pm

You really make me want to have pasta for breakfast!!! 😉 This looks like an awesome recipe!

Lexie January 21, 2011 at 7:00 pm

Megan, HA! Funny you said that, I had the leftovers for breakfast this morning. Hope you're keeping warm up in AK. Hope you're doing well.


Lexie January 21, 2011 at 7:01 pm

Thanks Jeanette! How are things this week? Hope your little man is on the mend.


Ricki January 22, 2011 at 2:31 am

Stunning photos, Lexie. I don't eat clams but this looks great to me anyway! 😉

Kayla January 22, 2011 at 9:17 pm

Wow! I've gotta whip up some pasta with white clam sauce for myself. I have not had pasta in ages because of my gluten/egg/dairy intolerance, but this looks so awesome!! The only thing that I have to do now would be to find the perfect pasta to go with this sauce:) Thanks for the recipe!

Lexie January 22, 2011 at 10:17 pm

Kayla … sorry, guilty, false advertising. That pasta in the picture was one I thought was gluten free when I grabbed it off the grocery shelf … got home and well, bummer, it wasn't. So this was my husband's plate. Tinkyada is the best rice pasta out there IMO. And the quinoa pasta is great, too … but most contain corn which for some is okay, for some, it's not. Thanks leaving your comment! I always love them.


Hannah July 17, 2011 at 7:29 pm

I made this the other day and got rave reviews from the hubby (who unknown to me dosent like clams) delish! You always amaze me!

Barbara January 15, 2013 at 4:21 pm

Can't wait to try this recipe. Could you tell me which brand of marinated artichokes you used?

Lexie January 19, 2013 at 1:16 am

Barbara, honestly, I just grab the least expensive bottle on the shelf at our natural food store.



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