CLAMS IN RED SAUCE RECIPES

RED CLAM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Clam Sauce Recipe: How to Make It - Taste of Home image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. Serve with linguine. If desired, sprinkle with additional parsley.
Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 553mg sodium, CarbohydrateContent 53g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 15g protein.

EXCELLENT RED CLAM SAUCE RECIPE - FOOD.COM

I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes in tomato puree
2 (6 1/2 ounce) cans chopped clams, partially drained (reserve about 1/4 of juice in each can)
3 tablespoons olive oil
1 medium onion, chopped
4 -5 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper

Steps:

Heat oil in a saucepan on stove over medium heat.
Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
Add tomatoes, basil, oregano and thyme; stir well to combine.
Simmer sauce until thickened, about 30 minutes, stirring occasionally.
Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.

Nutrition Facts : Calories 187.3, FatContent 7.9, SaturatedFatContent 1.1, CholesterolContent 18.2, SodiumContent 631.7, CarbohydrateContent 19.4, FiberContent 4.3, SugarContent 0.8, ProteinContent 12.6

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