Red Clam Sauce

Photo: flickr user Mendhak

About

From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

Yield:

10 servings

Added:

December 10, 2009

Creator:

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Ingredients

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 onion, chopped

1/4 teaspoon thyme

1/4 teaspoon dried basil

1/2 teaspoon oregano

salt and freshly ground black pepper to taste

2 cups canned tomatoes

1 can tomato paste

1 1/2 cups water

2 cups fresh or bottled clam juice

2 cups minced clams, fresh or canned

1/4 cup butter

1/2 cup chopped parsley

Preparation

1

In a heavy kettle, heat the oil, add the garlic, onion and celery and cook until the onion is transparent. Add the thyme, basil, oregano, salt, pepper, tomatoes, tomato paste and water. Bring to a boil, reduce the heat and simmer gently, uncovered, for 1 hour.

2

After 30 minutes, add the clam juice.

3

Five minutes before serving add the clams and cook gently. Stir in the butter and parsley. Reheat until the butter melts. Serve with freshly cooked linguine or green noodles.

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