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Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  







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Amy's White Clam Sauce

If you're looking for a seriously easy and seriously good pasta 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 your own gluten-free festa Italiana!

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

Amy's 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!

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

Simple Everyday Salad Dressing over at The Whole Life Nutrition Kitchen
Green Goddess Salad Dressing
(modified to be dairy-free) over at Kalyn's Kitchen
Umeboshi Cucumber Dressing
over at Elana's Pantry

Tell all:  What's your favorite gluten-free, egg-free pasta?

Reader Comments (10)

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

January 21, 2011 | Unregistered CommenterJeanette

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

January 21, 2011 | Unregistered CommenterMegan @ MAID in Alaska

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.


January 21, 2011 | Registered CommenterLexie

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


January 21, 2011 | Registered CommenterLexie

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

January 21, 2011 | Unregistered CommenterRicki

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!

January 22, 2011 | Unregistered CommenterKayla

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.


January 22, 2011 | Registered CommenterLexie

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!

July 17, 2011 | Unregistered CommenterHannah

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

January 15, 2013 | Unregistered CommenterBarbara

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


January 18, 2013 | Unregistered CommenterLexie

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