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Red Clam Sauce Recipe

Red Clam Sauce Recipe photo by Taste of Home

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“This recipe tastes like it's been slaved over all day. Instead, it cooks while you do other things.” What a great way to jazz up pasta sauce! JoAnn Brown - LaTrobe, Pennsylvania

This recipe is:

Healthy

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Red Clam Sauce Recipe

Prep: 25 min. Cook: 3 hours

Yield: 4 Servings

25 180 205

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
6 ounces linguine, cooked and drained

Directions

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 for 3-4 hours or until heated through. Discard bay leaf. Serve with linguine. Yield: 4 servings.

Nutritional Facts 1 cup sauce with 3/4 cup cooked linguine equals 305 calories, 5 g fat (trace saturated fat), 15 mg cholesterol, 553 mg sodium, 53 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Red Clam Sauce in Healthy Cooking February/March 2009, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Red Clam Sauce

Red Clam Sauce

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Reviewed on Feb. 14, 2013 by JennTats

Usually we make Alaskan king crab legs for valentines day but this year the quality wasn't worth the $ so I went with this recipe. It was wonderful tasting, resteraunt good! Thank you for help saving our otherwise seafood less Valentines Day :)

Reviewed on Mar. 27, 2010 by phougie

outstanding! we use a can of Italian tomatoes and cut the herb and garlic seasoning in half. Use chopped clams vs, minced, much more texture and flavor. Also cook for an hour on crockpot hi then turn to lo

Reviewed on Feb. 22, 2010 by hardscrabblegirl

I have made this receipe numerous times since it appeared in the magazine. It is absolutely wonderful and very easy to make. even picky teens like it.

Reviewed on Mar. 24, 2009 by riosranch

This was very easy to make and it was as good as it looked in the picture. My husband really enjoyed it. Will make again