Quick and easy Red Clam Sauce recipe is great for topping your Linguine and serving with some crusty bread.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: Italian
Keyword: clam sauce
Servings: 8
Calories: 176kcal
Author: Kellie
Cost: $8
Equipment
saucepan
Ingredients
4ouncesdiced pancetta
1oniondiced
2celery stalksroughly chopped
5clovesof garlicminced
1 28-ouncecan Fire Roasted crushed tomatoes
1 28-ouncecan tomato puree
1poundchopped fresh clams and juice OR canned clams and juice
1tablespoondried oregano
1/4cuppacked light brown sugar
Kosher salt and fresh ground pepper to taste
Instructions
In a large dutch oven, brown the pancetta over medium-high heat until crisp. Remove with a slotted spoon and set aside.
Add the onions and celery to the drippings and cook over medium-high heat until softened. Stir in the garlic and cook for 1 minute. Add the tomatoes and tomato puree stirring to combine.
Stir in the oregano and brown sugar and bring the sauce to a boil.
Turn the heat to medium-low and season with salt and pepper. Simmer for 10-15 minutes and then stir in the clams. Continue to simmer for 5 minutes or until the clams are cooked.
Serve immediately over pasta or with crusty bread.
Notes
Nutrition facts do not include pasta.Red Clam Sauce can be frozen in an airtight container for up to 3 months.