Red clam sauce

[C. sapidus]

Red clam sauce

Serves 4 as Main Dish.

A friend gave us this recipe years ago, and it quickly became a family favorite. Don't skimp on the butter and olive oil.

• 1/4 c Olive oil
  
• 1/4 c Butter (1/2 stick)
  
• 1 Large clove garlic, minced
  
• 1/2 c Cold water
  
• 1 Bunch flat-leaf parsley, minced
  
• 1 tsp Kosher salt
  
• 1/2 tsp Oregano
  
• 1/4 tsp Ground black pepper
  
• 16 oz Tomato sauce
  
• 13 oz Canned minced clams
  
• 1-1/2 T Flour
  

Melt butter and olive oil in a skillet. Add minced garlic and cook until the garlic is colored light gold. Turn off heat and let the skillet cool for a few minutes.

Slowly stir cold water into the skillet until an emulsion forms. Stir in parsley, salt, oregano, and pepper. Add two cans of tomato sauce and bring the mixture to a boil. Simmer, stirring occasionally for 10 minutes.

Drain the clam juice into a cup. Mix 1-1/2 Tbsp flour with the clam juice and stir well to form a slurry. Add the slurry to the sauce, stir well to thicken, and simmer for a few minutes. Add clams just before serving to prevent clams from getting tough.

Keywords: Italian, Pasta

( RG2115 )