Red Clam Sauce Recipe - Cooking Index
Red Clam Sauce Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Baby clams in shell or 2 cans - (7oz), drained |
| Reserve liquor | ||
| 2 | Garlic - for clams in shell | |
| 1/2 cup | 118ml | Olive oil |
| 1 cup | 62g / 2.2oz | Onion - sliced (small) |
| 1/2 cup | 118ml | Dry white wine |
| 3 cups | 187g / 6.6oz | Tomatoes - peeled, chopped, and seeded |
| 1 | Or more fresh green chile peppers - seeded and chopped | |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| Salt and pepper - to taste |
Soak baby clams in water to draw out sand. Wash thoroughly and put in a large pot with the garlic.
Cover and cook over medium heat until clams open. Shell, reserving 1 cup of liquor; set clams and liquor aside.
Heat oil in a skillet and cook onion until browned.
Add wine, tomatoes, reserved clam liquor and chiles.
Cook over high heat for 20 minutes. Add reserved clams and the parsley.
Season with salt and pepper and heat through.
Pour over freshly cooked pasta and serve immediately.
Source:
One Pot Meals - Margaret Gin
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