Clams in Garlicky Red Sauce
Clams in red sauce are easy to make and packed with outrageous flavor! The clams are cooked directly in the garlicky red sauce making it super easy. Serve with plenty of crusty bread to mop up the delicious sauce!
Servings: 6
Ingredients
- 3 dozen Littleneck clams scrubbed and cleaned
- 5 tablespoons (75ml) extra virgin olive oil
- 10 cloves garlic sliced
- 1 teaspoon crushed hot red pepper flakes
- 1/2 cup (120ml) dry white wine
- 1 28-ounce can plum tomatoes blender pulsed
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 3 tablespoons minced Italian flat-leaf parsley
- 10 large basil leaves chopped
Instructions
- Heat a large pan or pot to medium with the olive oil and garlic. Saute the garlic until golden (about 2-3 minutes) then add the red pepper flakes and cook for another 30 seconds.
- Add the white wine and turn the heat to high. Once boiling add the plum tomatoes and bring to a lively simmer. Add the oregano and turn the heat down a touch so that the sauce is gently simmering.
- Add the clams to the pot and cover. The clams should open within 7-10 minutes.
- After 10 minutes discard any unopened clams since they are most likley dead. Remove the pan from the heat.
- Add the basil and parsley and season with salt and pepper to taste. Serve with a loaf of crusty bread. Enjoy!
Notes
- The clams can be served with about a 1/2 pound of pasta and a touch of pasta water. If you would like more pasta, just increase the sauce ingredients.
- Any clams unopened after about 10 minutes of cooking are most likely dead and should be discarded.
- Leftovers can be saved in the fridge for up to 3 days but the clams are best eaten right away.
Nutrition
Calories: 239kcal | Carbohydrates: 24.9g | Protein: 10g | Fat: 12.9g | Saturated Fat: 1.8g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 1067mg | Fiber: 5.1g | Sugar: 18.7g | Vitamin C: 2mg | Calcium: 77mg | Iron: 7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
