Recipe by ANGCHICK
"Quick and easy."
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1 (28 ounce) can
1 (14.5 ounce) can
1 (15 ounce) can
1 1/2 tablespoons
ground black pepper
crushed red pepper flakes
2 (6.5 ounce) cans
minced clams, with juice
cooked and drained spaghetti
My husband is the cook in the family. He made this clam sauce and it was delicious! The only different thing he did was to triple the amount of clams (we like a lot of clams). Tastes just like the sauce at one of our favorite restaurants. And, since the owners of that restaurant have recently retired, we can still enjoy the sauce, only at home. Thanks, Angela!
My family and I have been enjoying Angela's white clam sauce for a long time, so I decided it was time to try the red. I found it too salty, first of all. The canned tomatoes are salty enough. It was also to thick and pasty for clam sauce. I think it is hearty enough for meatballs or sausage. I find it interesting that the recipe got such high marks when the reviewers didn't even follow the recipe. Next time, I will add olive oil, and omit the tomato sauce. I will also add the clam juice during cooking, but reserve the clams until ready to serve...this way the acid in the tomato sauce won't have time to make the clams tough. I think with a little tweaking, this will be a better dish.
Excellent recipe. I followed it exactly except that I put all the ingredients into my crock pot and let it sit on low all day. They aroma was great, the flavor, outstanding. I used the two small cans of minced clams and added a tall can of whole clams. I also added about 1/2 of port wine... served over linguini. I've made this many, many times since, on the stove and enjoyed it every time. Thanks Angela. To Laura B., a recipe is a guide, not a scientific formula. Tweak away and have fun.
This recipe was O.K., but I will definitely alter it next time. I like my red clam sauce slightly spicier, more clammy (is that a word?)and less runny. I think that I will add more crushed red pepper, perhaps some hot sauce, all of the clam juice, and half of the tomato sauce. Good base recipe though-Thanks!
i was craving a delicate clam sauce so this is how i changed it-fried up some bacon and onions,then added only 1 can of diced tomatoes, a little white wine. for the spices i used 4 cloves minced garlic, 2 tsp dried parsley, 1/2 tsp ital seasoning, 1/4 tsp crushed red pepper, 1/4 tsp black pepper, no salt. the juice from the clams are salty enough. this was so good! if you want a heartier sauce definately follow the recipe as written. i do think that next time i will use 2 cans diced toms.thanks for giving me a base to work around. i couldnt find any other red clam sauce recipes on here.
Very, very good! I used Italian style crushed tomatoes and still added all the spices too. It was fantastic!
Added 1/2 cup leftover red wine, 10 oz can whole baby clams and 1 tsp red pepper flakes, otherwise followed recipe as is. Excellent flavor! The addition of capers and red wine got it very close to restaurant quality. Will make this again!
Really good base. I loved it. I used fresh basil, more garlic, different tomatoes, but that's just tweaking a solid recipe to my personal taste--very nice. I took some out before I added clams, as my wife isn't a clam-girl, and it made a nice base tomato sauce too. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti With Red Clam Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 20
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