Clam Sauce


  • 1/4 cup olive oil
  • 2 Tbsp margarine or butter
  • 4 large garlic cloves, minced
  • 1/3 cup finely chopped onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp hot red pepper flakes (optional)
  • 1/4 tsp dried oregano
  • 3 Tbsp freshly chopped parsley
  • 4 large plum tomatoes, peeled, chopped into 1/2-inch pieces, then seeded (seeding is optional)
  • 1 - 10 oz. can baby clams, include liquid
  • 1 - 10 oz. can clam nectar
  • 1 Tbsp lemon juice, freshly squeezed


In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent.

Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.

Serve hot over hot pasta of your choice. Excellent served with fresh Spinach linguini.

Yields: 4 cups sauce
Submitted by: Recipe Group Member
Date: June 24, 1998

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