Red clam Sauce
Ingredients of Red clam Sauce
Cooking oil 1 tbsp. 15 mL Chopped celery 1 cup 250 mL Chopped green pepper 1 cup 250 mL Chopped onion 1 cup 250 mL Garlic cloves, minced 2 2 Dry red wine 1/2 cup 125 mL Cans of tomato sauce 2 2 Reserved juice form clams 1 1/2 cups 375 mL Tomato paste 2 tbsp. 30 mL Italian seasoning 1/4 tsp. 1 mL Pepper 1/4 tsp. 1 mL Salt 1/4 tsp. 1 mL Cans of whole baby clams 2 2 Chopped fresh parsley 2 tbsp. 30 mLHow to Red clam Sauce
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Cook for 5 to 10 minutes, stirring occasionally, until onion is softened.
Add wine. Heat and stir for 1 minute.
Add next 6 ingredients. Stir Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes to blend flavours.
Addclams and parsley. Stir. Storein airtight container in refrigerator for up to 3 day or in freezer for up to 1 month. Makes about 7 cups (1.75 L)
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