Red Clam Sauce

Total Time

Prep: 25 min. Cook: 3 hours

Makes

4 servings

Updated: Jul. 18, 2023
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

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

Directions

  1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  2. 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.
  3. Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. Serve with linguine. If desired, sprinkle with additional parsley.

Can you freeze Red Clam Sauce?

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

1 cup sauce with 3/4 cup cooked linguine: 305 calories, 5g fat (0 saturated fat), 15mg cholesterol, 553mg sodium, 53g carbohydrate (14g sugars, 7g fiber), 15g protein.