EXCELLENT RED CLAM SAUCE
I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.
Provided by Joey D from NYC
Categories Sauces
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan on stove over medium heat.
- Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
- Add tomatoes, basil, oregano and thyme; stir well to combine.
- Simmer sauce until thickened, about 30 minutes, stirring occasionally.
- Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.
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raymond godinez
[email protected]This recipe is a great way to use up leftover clams.
Sarah Naluzze
[email protected]I'm not a fan of seafood, but I really enjoyed this sauce. It's creamy and flavorful.
Miguel Arteaga
[email protected]This sauce is a little pricey to make, but it's worth it for a special occasion.
Shangi Emma
[email protected]I added a pinch of saffron to the sauce, and it gave it a beautiful golden color.
uSaMa Madni
[email protected]I've made this sauce with both fresh and canned clams, and it's always delicious.
Panir Ahmed
[email protected]I'm not sure what went wrong, but my sauce turned out watery.
Sudais King
[email protected]I doubled the recipe to feed a crowd, and it was a huge success.
Mazhar Kazi
[email protected]I'm a beginner cook, and I found this recipe to be very easy to follow.
Hanray Cap
[email protected]This sauce is perfect for a quick and easy weeknight meal.
MenooNain MenooNain
[email protected]I'm allergic to clams, so I substituted shrimp in this recipe. It turned out great!
Rotan Mwesigwa
[email protected]This recipe is a keeper! I'll definitely be making it again.
Namayengo Tracy
[email protected]I'm not a big fan of clams, but I really enjoyed this sauce. It's flavorful and versatile. I've used it on pasta, chicken, and fish.
Ahamed Tanzil
[email protected]I was disappointed with this recipe. The sauce was bland, and the clams were overcooked.
Saphal Tiwari
[email protected]This sauce is a little spicy for my taste, but it's still very good. I'll probably use less red pepper flakes next time.
Lucas Payne
[email protected]I followed the recipe exactly, and the sauce turned out great. I especially liked the addition of white wine.
ADONOVWE MOSES
[email protected]This is the best red clam sauce I've ever had. The combination of clams, tomatoes, and herbs is perfect.
Sylvie Sylvie
[email protected]I've made this red clam sauce several times now, and it's always a winner. It's so easy to make, and it tastes like it came from a restaurant.
Sandra Asamobea
[email protected]This red clam sauce is absolutely delicious! The flavors are rich and complex, and the clams are cooked perfectly. I served it over linguine, and it was a hit with my family.