Red Clam Sauce With Jalapeno Peppers – a delicious recipe with clams, tomatoes, white wine, oil, onion, peppers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Separate the juice from the diced tomatoes and clams into a pan and reduce to about half.
2
Add Sugar.
3
In a separate pan, saute garlic briefly in oil.
4
Then and add onions, peppers, and white wine (you may want to remove from heat when you do this.)
5
Simmer shortly until vegetables are tender-crisp and wine reduces slightly.
6
Combine the oil and wine mix with the reduced tomato and clam sauce.
7
Add oregano and salt (pepper flakes if you want it spicy).
8
Add flour (either by evenly sprinkling or combining with a small amount of sauce and redistributing into the entire pan, to avoid clumping.)
9
Simmer until the mix thickens a bit.
10
Finish by adding clams and simmering until they are warm.
362
kcal
Calories
15
g
Fat
52
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (16 ounce) can clams, 1 (28 ounce) can diced tomatoes, ⅓ cup white wine, ¼ cup oil, and more.
Yes, Red Clam Sauce With Jalapeno Peppers 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.
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