Red Clam Sauce

24 Aug

Most people don’t make their own pasta sauce.  And if they do, it’s usually the same thing every time.  Clam sauce is one cheap way to mix it up, and it’s great for people who don’t eat read meat but want something less boring than marinara.  (Thankfully I haven’t yet launched a photography blog.)


Prep: 15 minutes

Cook: 15 minutes

Makes: 2-3 servings

  • 2 cups canned clams (save the liquid)
  • olive oil
  • 3 cloves of garlic, chopped
  • 1-2 cups tomato pieces
  • 1 jalapeno (or a tsp red pepper flakes), chopped
  • 1 handful chopped parsley
  • About a cup crushed tomatoes or tomato sauce
  • dry pasta
  • salt and pepper to taste
  1. Heat a little olive oil in a large pan.  At the same time, boil some water for your pasta.
  2. Sautee the garlic and jalapeno for a minute or two in the oil.  You don’t want to brown them so much as flavor the oil.
  3. Add just enough clam juice to cover the the tops of the garlic and jalapeno and bring this to a light boil.
  4. Add the crushed tomatoes and wait until your sauce boils again.  Then turn down the heat to a simmer.
  5. This is about the right time to add pasta to your boiling water.
  6. Add the clams, tomato pieces, and parsley to the sauce and allow it to simmer while your pasta cooks.
  7. When the pasta is done, taste your sauce and add salt and pepper as needed.
  8. EAT!  Clam sauce will keep frozen for several months and will do well in the fridge for a few days if sealed well.
  9. Don’t like tomatoes?  Just cut them out.  Voila: white clam sauce (traditionally goes with linguine and parmesan).

One Response to “Red Clam Sauce”

  1. frugalfeeding August 25, 2011 at 5:55 am #

    Thanks for sharing! I never make my won pasta sauces and don’t understand why other people insist on buying them. They are so over priced and just don’t taste the same. Not to mention that they are far less healthier for you.

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