Red Clam Sauce - Quick Red Clam Sauce Recipe

Name: Red Clam Sauce - Quick Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Onion (1 cup); 4 cloves Garlic, minced; 1/4 cup (60 ml) Olive or vegetable oil; 2 cans Minced clams (8-oz each can); 6 med Tomatoes, peeled and coarsely chopped; 1 tsp (5 ml) Salt; 1/2 tsp (2 ml) Pepper; 1/2 tsp (2 ml) Basil leaves (dried), crumbled; 1/2 tsp (2 ml) Oregano leaves (dried), crumbled; 2 tbsp (30 ml) Parsley, chopped

Servings: persons

1 large Onion (1 cup)
4 cloves Garlic, minced
1/4 cup (60 ml) Olive or vegetable oil
2 cans Minced clams (8-oz each can)
6 med Tomatoes, peeled and coarsely chopped
1 tsp (5 ml) Salt
1/2 tsp (2 ml) Pepper
1/2 tsp (2 ml) Basil leaves (dried), crumbled
1/2 tsp (2 ml) Oregano leaves (dried), crumbled
2 tbsp (30 ml) Parsley, chopped

1
Saute onion and garlic in olive oil, in a medium-sized pan, until soft.
2
Drain liquid from clams into saucepan, reserving clams.
3
Add tomatoes, salt, pepper, basil and oregano.
4
Bring to a boil and lower heat.
5
Simmer, uncovered, 15 minutes, stirring occasionally, until sauce is thicked as you like it.
6
Mix in clams and parsley, and heat 5 minutes longer.
7
Serve over linguini or other pasta.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large Onion (1 cup), 4 cloves Garlic, minced, 1/4 cup (60 ml) Olive or vegetable oil, 2 cans Minced clams (8-oz each can), and more.

Yes, Red Clam Sauce - Quick Red Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Clam Sauce - Quick Red Clam Sauce

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