Clam Sauce
Ingredients:
- 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
Preparation:
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 sauceSource:
Submitted by: Recipe Group Member
Date: June 24, 1998
