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Quick Red Clam Sauce




Source of Recipe


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List of Ingredients




1 can (35 ounces) whole peeled tomatoes
2 large garlic cloves
3 T chopped parsley, or more to taste
1 can (6.5 to 8 ounces) whole clams or minced clams
2 T olive oil
Crushed red pepper flakes
Salt and freshly ground black pepper



Recipe



Drain the can of tomatoes, reserving the juice. Chop the 2 garlic cloves. Chop at least 3 T parsley, or more to taste. Drain the clams, reserving at least 4 tablespoons of the clam juice. In a large saucepan, heat 2 T olive oil over medium heat until hot. Add the 2 minced garlic cloves and cook, stirring, until golden; do not let burn. Add the drained tomatoes, breaking them up with the side of a wooden spoon; stir in the 4 tablespoons clam juice. Bring the mixture to a simmer, then lower the heat to medium-low and cook, stirring occasionally, 5 minutes, until heated through and combined.
Stir in the clams and 3 T chopped parsley, combining well, and cook 5 minutes. Add red pepper flakes, salt, and lots of freshly ground black pepper and taste for seasonings. Thin the sauce, if desired, with some of the reserved tomato juice. Keep warm, stirring, over very low heat.
Serves 4 generously.