50+ Friends Club Cookbook -- SAUCES -- Clam Sauce for Pasta

Return to
Cookbook Index | Chapter Index

Clam Sauce for Pasta

From the Kitchen of: Pepper
Source: Minneapolis Star and Tribune, 12/98

18		cherrystone clams OR
3	cans (6 1/2-oz.)	minced clams
		Salt
		Water
2	tablespoons	olive oil
1	tablespoon	finely chopped garlic
5		plum tomatoes, cut into 1/2" cubes

	Juice of 1/2	lemon
1/8	teaspoon	red pepper flakes
		Freshly ground pepper
1/2	cup	coarsely chopped basil leaves or Italian parsley
		Freshly grated Romano or Parmesan cheese, optional

Shuck fresh clams and reserve brine or juice; there should be about 1 cup juice. Coarsely chop clam meat and set aside. If using canned clams, strain clams from juice, reserving both juice and clams.
Heat oil in large saucepan over medium heat. When hot, add garlic and cook, stirring, about 1 minute. Do not let garlic brown. Add tomatoes, lemon juice, red pepper flakes, pepper and reserved clam juice. Simmer, stirring, until reduced to about 2 cups, 10 to 15 minutes. Remove from heat.
Serve over spaghetti