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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


  • 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


  • 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. 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.

Wine Pairings

Light-Bodied White Wine

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