Best 12 Excellent Red Clam Sauce Recipes

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**Unveil the Delights of Red Clam Sauce: A Symphony of Flavors to Elevate Your Seafood Dishes**

Indulge in the culinary masterpiece that is red clam sauce, a captivating symphony of flavors that will elevate your seafood dishes to new heights. Originating from the shores of Italy, this delectable sauce has captured the hearts of food enthusiasts worldwide, offering a versatile foundation for an array of delectable seafood creations. This comprehensive guide unveils the secrets of crafting the perfect red clam sauce, featuring a collection of meticulously curated recipes that cater to diverse tastes and preferences. Embark on a culinary journey as we explore the depths of flavor and versatility that red clam sauce has to offer, transforming ordinary seafood dishes into extraordinary culinary experiences.

**Recipes Featured:**

* **Classic Red Clam Sauce:** Experience the timeless tradition of red clam sauce in its purest form. This recipe showcases the harmonious blend of fresh clams, aromatic garlic, succulent tomatoes, and a touch of white wine, resulting in a symphony of flavors that will leave you craving for more.

* **Spicy Red Clam Sauce:** Ignite your taste buds with a fiery twist on the classic red clam sauce. This recipe incorporates a tantalizing blend of chili flakes, cayenne pepper, and a hint of paprika, creating a vibrant and flavorful sauce that will add a touch of heat to your seafood dishes.

* **White Clam Sauce:** Discover the delicate elegance of white clam sauce, a lighter variation that showcases the natural sweetness of clams. This recipe features a creamy base of white wine, butter, and garlic, gently simmered with tender clams to create a silky smooth and flavorful sauce that complements seafood and pasta dishes alike.

* **Clam Sauce with Sausage:** Embark on a culinary adventure with this robust and flavorful clam sauce, featuring the addition of savory sausage. The combination of juicy clams, spicy sausage, aromatic vegetables, and rich tomato sauce creates a hearty and satisfying sauce that will add depth and complexity to your favorite seafood dishes.

* **Clam Sauce with Mushrooms:** Experience the earthy and umami-rich flavors of clam sauce with mushrooms. This recipe incorporates a medley of sautéed mushrooms, adding an extra layer of texture and flavor to the classic sauce. The combinação of clams, mushrooms, and a creamy tomato base creates a harmonious and satisfying sauce that will elevate any seafood dish.

**Additional Information:**

* **Choosing the Right Clams:** Discover the key factors to consider when selecting the best clams for your red clam sauce, ensuring that you choose fresh, high-quality clams that will impart the best flavor and texture to your sauce.

* **Preparing Clams:** Learn the proper techniques for cleaning and preparing clams, ensuring that they are free of sand and impurities, and ready to be incorporated into your culinary creations.

* **Storing and Freezing Red Clam Sauce:** Explore the best practices for storing and freezing your homemade red clam sauce, extending its shelf life and preserving its exquisite flavors for future culinary adventures.

**Conclusion:**

Red clam sauce is a culinary treasure that deserves a place in every seafood lover's kitchen. With its versatility and ability to transform ordinary dishes into extraordinary culinary experiences, this sauce is a must-try for anyone looking to elevate their seafood cooking. Dive into the collection of recipes presented in this guide and discover the endless possibilities that red clam sauce has to offer. Bon appétit!

Here are our top 12 tried and tested recipes!

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

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.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

CLAMS IN RED SAUCE



Clams in Red Sauce image

Littleneck clams in red sauce. Fresh whole clams are cooked in a garlicky Italian red sauce with basil. A delicious and easy Italian recipe.

Provided by James

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 9

2 pounds Littleneck clams
1 28 oz can of whole plum tomatoes
1 6 oz can of tomato paste
10 cloves garlic
1 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
1/4 cup olive oil
1 bunch basil

Steps:

  • Tear the basil and wash. Set aside about a 1/4 cup of washed basil leaves.
  • Slice up ten cloves of garlic. Saute garlic with 2 Tbsp of olive oil on medium heat for 2 minutes in sauce pan.
  • Blend whole plum tomatoes on pulse setting or use hand and squeeze them to break them up in a bowl. Be careful not to make a mess if using the squeezing method.
  • Add tomatoes and all the tomato paste to sauce pan. Add 4 ounces of water, all the salt, pepper, and red pepper flakes. Stir to combine and cook for 15 minutes on medium low.
  • Wash clams to remove any sand or debris.
  • Heat a clean large pan on medium-high and add 4 oz. of water and clams. Cover.
  • Clams should open within 5-10 minutes. Remove clams as they open. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set aside.
  • After 10 minutes discard any unopened clams. In the empty clam pan add half the sauce and heat for 1 minute on medium-low. After 1 minute add the clams to the sauce. Stir it all together and turn off heat.
  • Add basil to pan, stir it all together and serve. Serve in plates with a drizzle of olive oil, and some crusty bread. Use remaining sauce if needed or dip the bread into it. Enjoy!

Nutrition Facts : Calories 289 kcal, Carbohydrate 22.2 g, Protein 22.4 g, Fat 15.2 g, Sodium 820 mg, ServingSize 1 serving

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon salt
1 pound linguine pasta
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes
4 pounds littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra-virgin olive oil

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

EXCELLENT RED CLAM SAUCE



Excellent Red Clam Sauce image

I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.

Provided by Joey D from NYC

Categories     Sauces

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes in tomato puree
2 (6 1/2 ounce) cans chopped clams, partially drained (reserve about 1/4 of juice in each can)
3 tablespoons olive oil
1 medium onion, chopped
4 -5 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Heat oil in a saucepan on stove over medium heat.
  • Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
  • Add tomatoes, basil, oregano and thyme; stir well to combine.
  • Simmer sauce until thickened, about 30 minutes, stirring occasionally.
  • Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

FETTUCCINE WITH RED CLAM SAUCE



Fettuccine with Red Clam Sauce image

Provided by Connie Barbara Schaeffer

Categories     Garlic     Pasta     Sauté     Valentine's Day     Quick & Easy     Clam     Bon Appétit     California

Yield Serves 2 to 4

Number Of Ingredients 9

3 tablespoons olive oil
5 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 8-ounce bottle clam juice
2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
2 tablespoons chopped fresh parsley
Pinch of dried red pepper flakes
Salt and pepper
8 ounces fettuccine, freshly cooked

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Peter Rasmussen

Categories     Fish     Onion     Pasta     Tomato     Quick & Easy     Clam     Red Wine     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
2 14 1/2-ounce cans Italian-style diced tomatoes
4 6 1/2-ounce cans chopped clams
1/2 cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
  • Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

Tips:

  • Use fresh clams: Fresh clams will give your sauce the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any grit or sand.
  • Use a good quality olive oil: A good quality olive oil will help to bring out the flavor of the other ingredients in your sauce.
  • Don't overcook the clams: Overcooked clams will become tough and chewy. Cook them just until they open, about 5 minutes.
  • Add some herbs and spices: Herbs and spices can help to add flavor to your sauce. Some good options include garlic, basil, oregano, and red pepper flakes.
  • Serve the sauce over your favorite pasta: Red clam sauce is traditionally served over pasta, but you can also serve it over rice or vegetables.

Conclusion:

Red clam sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's a great way to use up fresh clams, and it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give red clam sauce a try!

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