Recipes / Red Clam Sauce

Red Clam Sauce



  • 1/4 cup Butter
  • 2 teaspoons Garlic, Finely Chopped
  • 1/2 cup Sweet Onion, Finely Chopped
  • 3 tablespoons Parsley, Finely Chopped
  • 2 tablespoons Red Bell Pepper, Finely Chopped
  • 1/4 teaspoon Salt
  • 3 tablespoons All Purpose Flour
  • 6 ounces White Mushrooms, Sliced
  • 1 3/4 cups Chicken Broth
  • 3 1/2 cups Furmano's Crushed Tomatoes with Basil, Garlic & Oregano
  • 2 dozen Clams
  1. In a Dutch oven, on the stovetop, melt butter on medium/low.
  2. Saute garlic, onion, parsley, bell pepper, and salt for 2 to 3 minutes.
  3. Sprinkle flour over the vegetables and stir to blend in flour.
  4. Add the mushrooms to the mixture and continue stirring.
  5. Turn heat down to low. Slowly pour in the chicken broth and continue to stir to thicken the vegetables and sauce.
  6. Add the chunky tomatoes. Cover and simmer for 15 minutes.
  7. Add the clams to the pot and cover. Continue to cook on low until clam shells have opened. (Approximately 10 minutes.)

Tip: Serve over fresh pasta and top with parmesan cheese. Shrimp can also be substituted or combined with clams.