Italian Clams In Tomato And Herb Sauce Recipes

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

LINGUINE WITH CLAMS IN TOMATO HERB SAUCE

Steps:

• Saute butter and olive oil in a large pot.
• Add chopped onion and red pepper flakes and saute 5 minutes, or until onion is translucent.
• Add minced garlic and saute 1 minute.
• Add tomatoes and cook about 2 minutes.
• Add chicken broth and 1 cup water and bring to boil.
• Reduce heat, cover, and simmer 15-20 minutes.
• Add clams, cover, and bring to a boil. Cook until clams open, about 5 minutes. Throw away any clams that do not open. Transfer clams to a bowl & set aside.
• Add basil, parsley, and oregano into pot.
• Add the linguine and boil until pasta is al dente. Add more broth or water if necessary.
• Return clams and their juices to the pot. Cook 1-2 minutes longer.
• Season with salt and pepper.

ITALIAN CLAMS IN TOMATO AND HERB SAUCE

Steps:

• Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible.
• Store your clams in the fridge in a colander, covered loosely with a damp paper towel.
• Chop the tomatoes in a food processor until they are finely diced (not yet pasty).
• Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute.
• Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour.
• Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes.
• If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out.
• Food process the onion until it is finely diced.
• Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown.
• Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes.
• Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid.
• After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking).
• Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion.
• Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them.
• Garnish with chopped parsley and thyme.