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.
RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
CLAMS IN RED SAUCE
Littleneck clams in red sauce. Fresh whole clams are cooked in a garlicky Italian red sauce with basil. A delicious and easy Italian recipe.
Provided by James
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Tear the basil and wash. Set aside about a 1/4 cup of washed basil leaves.
- Slice up ten cloves of garlic. Saute garlic with 2 Tbsp of olive oil on medium heat for 2 minutes in sauce pan.
- Blend whole plum tomatoes on pulse setting or use hand and squeeze them to break them up in a bowl. Be careful not to make a mess if using the squeezing method.
- Add tomatoes and all the tomato paste to sauce pan. Add 4 ounces of water, all the salt, pepper, and red pepper flakes. Stir to combine and cook for 15 minutes on medium low.
- Wash clams to remove any sand or debris.
- Heat a clean large pan on medium-high and add 4 oz. of water and clams. Cover.
- Clams should open within 5-10 minutes. Remove clams as they open. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set aside.
- After 10 minutes discard any unopened clams. In the empty clam pan add half the sauce and heat for 1 minute on medium-low. After 1 minute add the clams to the sauce. Stir it all together and turn off heat.
- Add basil to pan, stir it all together and serve. Serve in plates with a drizzle of olive oil, and some crusty bread. Use remaining sauce if needed or dip the bread into it. Enjoy!
Nutrition Facts : Calories 289 kcal, Carbohydrate 22.2 g, Protein 22.4 g, Fat 15.2 g, Sodium 820 mg, ServingSize 1 serving
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
LINGUINE WITH RED CLAM SAUCE
Provided by Peter Rasmussen
Categories Fish Onion Pasta Tomato Quick & Easy Clam Red Wine Fall Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
- Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.
LINGUINE AND CLAMS WITH FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
- Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.
CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
CLAM PIZZA WITH RED SAUCE
The rustic flavors of homemade red sauce combined with the natural sweetness of the pineapple adds a little twist to this clam pizza.
Provided by CookingWithShelia
Categories Pizza
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
- While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
- Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 1091.5 calories, Carbohydrate 123.7 g, Cholesterol 101.7 mg, Fat 42.1 g, Fiber 12.1 g, Protein 60.3 g, SaturatedFat 11.7 g, Sodium 2838.6 mg, Sugar 30.1 g
LINGUINE WITH RED CLAM SAUCE
Make and share this Linguine with Red Clam Sauce recipe from Food.com.
Provided by Elena Bedner
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in pan over medium high heat.
- Add garlic and cook till garlic is golden, about 3 minutes.
- Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
- Add undrained clams.
- Bring mixture to a boil.
- Simmer for 5 minutes.
- Cook pasta according to directions; drain.
- Add lemon juice to sauce, cook for 1 minute.
- Put pasta in platter and toss with sauce.
FETTUCCINE WITH RED CLAM SAUCE
Provided by Connie Barbara Schaeffer
Categories Garlic Pasta Sauté Valentine's Day Quick & Easy Clam Bon Appétit California
Yield Serves 2 to 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.
More about "clams in red sauce recipes"
EASY RED CLAM SAUCE RECIPE - COPYKAT RECIPES
From copykat.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 501 per serving
EASY, QUICK AND SIMPLE LINGUINE WITH RED CLAM SAUCE - WE ARE …
From wearenotfoodies.com
CLAMS WITH RED SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RED CLAM SAUCE CANNED CLAMS - THERESCIPES.INFO
From therecipes.info
LINGUINE WITH RED CLAM SAUCE - SIP AND FEAST
From sipandfeast.com
CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI BEST RECIPES
From findrecipes.info
10 BEST CANNED CLAMS RECIPES | YUMMLY
From yummly.com
BEST DEEP FRIED RAZOR CLAMS IN RED PEPPER SAUCE RECIPES - FOOD …
From foodnetwork.ca
SAUTEED CLAMS IN TOMATO SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
CLAMS IN A SPICY RED SAUCE - DINING ALFRESCO
From diningalfresco.com
PASTA WITH CLAMS IN RED SAUCE - ORSARA RECIPES
From orsararecipes.net
PASTA WITH WHITE CLAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPAGHETTI WITH RED CLAM SAUCE - ERREN'S KITCHEN
From errenskitchen.com
AGRODOLCE CLAMS WITH RED SAUCE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
EILEEN’S RECIPES: STEAMED CLAMS WITH SPICY RED SAUCE - BLOGFINGER
From blogfinger.net
SPAGHETTI WITH CLAMS - RED SAUCE RECIPE - LAURA VITALE ...
From everybodylovesitalian.com
RED CURRY CLAMS RECIPE | EATINGWELL
From eatingwell.com
CLAMS WITH RED SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPAGHETTI WITH RED CLAM SAUCE | CIAO ITALIA
From ciaoitalia.com
CLAMS RED SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTA WITH RED CLAM SAUCE RECIPE -- YANKEE MAGAZINE - NEW …
From newengland.com
CLAMS IN RED SAUCE - RECIPES - COOKS.COM
From cooks.com
RED CLAM SAUCE OVER LINGUINE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
EASY CLAMS IN TOMATO SAUCE - YOUTUBE
From youtube.com
10 BEST RED WINE STEAMED CLAMS RECIPES | YUMMLY
From yummly.com
CLAMS WITH RED SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LINGUINE WITH RED CLAM SAUCE RECIPE - MARIANNE WILLIAMS - FOOD …
From foodandwine.com
CLAMS IN RED SAUCE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LINGUINE WITH SPICY RED CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
SNOW'S LINGUINE WITH CLAM SAUCE RECIPE - CREATE THE MOST …
From recipeshappy.com
FRIED CLAMS WITH RED HOT SAUCE RECIPE : SBS FOOD
From sbs.com.au
RED CLAM SAUCE - GRANNIE FRANNIE'S COOKBOOK
From granniefranniecookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love