recipe added Jul 12, 2011 5:20:38 PM byGreg
A good friend and former roommate showed me that canned chopped clams make an excellent clam sauce; I've been making this regularly ever since. I don't remember exactly how she did it, so hopefully this isn't a carbon copy of her recipe!
Preparation Time30 Minutes
Serves4 or more servings
|2 or 3 cloves||garlic|
|3 small or 2 medium||onions||Any type will do- red onions make the dish very pretty though|
|1||Dried Chili Pepper||Use crushed red pepper if you like|
|1 14 oz. can||diced tomatoes||Or use fresh!|
|2 cans||Chopped Clams||Make sure NOT to discard the juice!|
|1/2 to 1 cup||dry white wine|
|A few Tbsp||olive oil|
1. Heat the olive oil on medium-high in a large frying pan. Dice the garlic and onion and, when the oil is hot, saute them in the pan until they are just starting to brown (5 minutes or so). Chop finely and add the chili pepper.
2. Add the can of tomatoes to the pan and stir well. Continue to cook on medium-high heat, stirring occasionally, until most of the liquid has boiled off and the mixture is becoming somewhat paste-like.
3. Add the chopped clams and the wine. I usually try to add these one at a time, to keep the pan from cooling down too much, but who knows if that's really necessary. Continue to allow this to simmer for another 5-10 minutes, and serve over your favorite pasta. I prefer bowtie, but others like this with spaghetti.