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Red Clam Sauce

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Updated May 17, 2018

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.

Notes

Serve with about 1 pound of your favorite pasta.

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