Easy Red Clam Sauce
Quick and easy Red Clam Sauce recipe is great for topping your Linguine and serving with some crusty bread.
Servings: 8
Cost: $8
Equipment
- saucepan
Ingredients
- 4 ounces diced pancetta
- 1 onion diced
- 2 celery stalks roughly chopped
- 5 cloves of garlic minced
- 1 28- ounce can Fire Roasted crushed tomatoes
- 1 28- ounce can tomato puree
- 1 pound chopped fresh clams and juice OR canned clams and juice
- 1 tablespoon dried oregano
- 1/4 cup packed 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.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 320mg | Potassium: 851mg | Fiber: 5g | Sugar: 17g | Vitamin A: 826IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 4mg