I "cheat" when I make white clam sauce.
1 can (or jar) of commercial white clam sauce
1 can of chopped clams
3 cloves of garlic, peeled & chopped
small handful of flat-leaf Italian parsley, chopped
Extra virgin olive oil
dash of dry white wine
leftover steamed clams & broth from a previous meal
crushed red pepper flakes
I briefly saute the chopped garlic in a couple of dollops of olive oil - absolutely NO browning please!! Then add the canned clam sauce, canned clams, leftover clams & broth, & dash of wine. When heated through, add parsley & pepper flakes & serve over hot cooked linguini.
If you prefer a thicker, less brothy sauce, just add a few sprinkles of dry seasoned breadcrumbs to taste.