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Red Clam Sauce Recipe

Red Clam Sauce Recipe

“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
TOTAL TIME: Prep: 25 min. Cook: 3 hours YIELD:4 servings

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

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

Nutritional Facts

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

Reviews for Red Clam Sauce

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MY REVIEW
JennTats 210147
Reviewed Feb. 14, 2013

"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 :)"

MY REVIEW
phougie 175470
Reviewed Mar. 27, 2010

"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"

MY REVIEW
hardscrabblegirl 142128
Reviewed Feb. 22, 2010

"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."

MY REVIEW
riosranch 210146
Reviewed Mar. 24, 2009

"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"

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Wine Pairings

Light-Bodied White Wine

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