Red Clam Sauce

Name: Red Clam Sauce
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 397 grams can diced tomatoes, undrained; 1 Tbsp canola oil; 340 grams cans each) chopped clams, undrained; 170 grams linguine, cooked and drained; 1 teaspoon dried basil; 1 teaspoons dried thyme; 59 milliliters minced fresh parsley; 2 garlic cloves, minced; 1 medium onion, chopped; 1 teaspoon sugar; 170 grams can tomato paste

You can never have too many sauce recipes, so give Red Clam Sauce a try. One portion of this dish contains approximately 8g of protein, 5g of fat, and a total of 195 calories. This dairy free and pescatarian recipe serves 4. Head to the store and pick up parsley, canned tomatoes, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes.

Instructions

In a small skillet, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

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.

Ingredients you will need

Tomato Paste

Bay Leaves

Tomato

Parsley

Basil

Clams

Sugar

Thyme

Equipment you will use

Slow Cooker

Cover and cook on low for 3-4 hours or until heated through. Discard bay leaf.

Ingredients you will need

Bay Leaves

Serve with linguine.

Ingredients you will need

Linguine

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

bay leaf 397grams

can diced tomatoes, undrained 1Tbsp

canola oil 340grams

cans each) chopped clams, undrained 170grams

linguine, cooked and drained 1teaspoon

dried basil 1teaspoons

dried thyme 59milliliters

minced fresh parsley 2

garlic cloves, minced 1medium

onion, chopped 1teaspoon

sugar 170grams

can tomato paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.