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Red Clam Sauce

(1 Votes)

When they're "clam-oring" for super taste from the sea, here's the top tomato!

What You'll Need:
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 (10-ounce) cans baby clams, drained and liquid reserved
  • 1 (28-ounce) can whole Italian tomatoes, drained and chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
What To Do:
  1. In a medium-sized saucepan, heat the oil over medium-high heat. Sauté the garlic for 1 to 2 minutes, or until golden.

  2. Add the reserved clam juice, the tomatoes, parsley, crushed red pepper, salt, and black pepper; bring to a boil.

  3. Add the clams and return to a boil. Remove from the heat.

    Makes about 4-1/2 cups.


Serve with about 1 pound of your favorite pasta.

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Herb Crusted Lamb with Mint Sauce

Instead of cooking ham or prime rib for Easter, why not try something new this year? Our Herb-Crusted Lamb with Mint Sauce may look and sound fancy, but it's really easy to do. It's basically a rack of lamb that's coated with herbs and spices before it's roasted to perfection. Just before serving, it's finished off with a mint-wine reduction. The end result is an Easter-worthy main dish that'll impress everyone at the table.

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