Can you sub white wine for anything if making a clam sauce for linguine?
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If it's because you do not have white wine or don't do alcohol, just skip it; it is not that critical a component for a clam sauce. If you need more liquid, just use water.
You can use white vermouth (such as Noilly Prat) mixed with a little bit of water or broth from the jar of clams (if you bought them in a jar... obviously).
Pat is a trusted home cook.
Chicken broth or clam broth will work.
I add a little squeeze of lemon or vinegar to the stock or broth ideas. just to bring some acidity and brightness. just a tsp per pint or so
Don't forget about your pasta water, it adds a little body and salt