Garlic clams in tomato sauce recipe

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Recipes
Ingredients
Seafood
Shellfish
Clams

A simple, yet delectable dish. Serve with fresh pasta and/or crusty bread.

12 people made this

IngredientsServes: 4

1 tablespoon olive oil
50g spring onions, white part only, chopped
50g finely chopped green pepper
60g finely chopped celery
2 teaspoons finely chopped garlic
4 tablespoons white wine
3/4 (400g) tin chopped tomatoes with chilli
900g fresh clams, scrubbed

MethodPrep:20min ›Cook:15min ›Ready in:35min

Heat oil in a pot large enough to hold the clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
Stir in the chopped tomatoes, wine and clams. Turn the heat up to medium-high, cover the pot and cook for 5 to 8 minutes or just until all of the clams have opened. Remove from heat immediately.

Reviews & ratingsAverage global rating:(11)

Reviews in English (11)

by Bernadette Robinson

This was amazing! I cooked this up for my husband and I, using fresh Little-necks from the seafood counter and we loved it! Great combination of flavors! Since we dont keep wine in the house, I used veggy broth with a teaspoon of lemon. I'll certainly make this again!-27 May 2009

Monkfish in Tomato-Garlic Sauce

Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.

In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes.

Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.

Ingredients for mussels in creamy tomato sauce

The protagonist of this exquisite dish is the mussels. I live in a part of the world where mussels are not an everyday treat. Also, to get fresh mussels, there’s only a couple of days a week when I’m lucky to get those fresh mussels that haven’t been frozen and still have that salty sea smell.

That’s why I put a double accent on the freshness of these sea creatures, that your warranty of success. Try to buy fresh or sterilized mussels, preferably that haven’t yet opened.

The rest of the ingredients involved in this delicious recipe are very easy to find. Most probablyy you have them in your kitchen already. You will need a couple of tablespoons of butter, 2 cans of peeled tomatoes, 8 oz of heavy cream, a glass of dry white wine, and spices such as garlic, salt & pepper, paprika, some sugar, and parsley at your discretion.

These basic ingredients will turn out into a delicious dish with an outstanding aspect. The only demandious thing in this recipe is the mussels, more specifically, them being fresh.

Wine tip: use white dry wine for the soup. Use the wine you enjoy drinking. Do not pour a glass of wine on the soup that you would not sip it yourself while cooking.

Let&rsquos Make It!

Clams in red sauce is not too difficult to prepare and requires under 30 minutes of cook time. Make sure to take the time to go clean the clams, rinsing them and scrubbing them with a vegetable brush. Examine each clam and any that are broken or dead (toss a clam if it is not closed). Make sure to scroll down to our printable recipe card for all the details.

This recipe is also called angry clams because of the red sauce and the heat from the spice. You can certainly adjust the heat level to your liking. Simmering the sauce for at least 20 minutes before adding the clams will help develop more complex flavors in the sauce without overcooking the clams.

Let the saffron release its flavor: Crush the saffron with a mortar and pestle (or rub it between your fingers to break it up) and combine it with 1/4 cup of hot water. Set it aside for 10 minutes to release flavor. Clean the clams at this time and set them aside.
Make the red sauce: Heat the oil in a large pot over medium-high. Add the onion and cook until translucent, then stir in the garlic, tomato paste and red pepper flakes. Cook for 30 seconds then add the wine and simmer for 3 to 5 minutes to reduce. Add the tomatoes, sugar, lemon zest and juice, thyme, oregano, salt, pepper and saffron along with the soaking liquid.
Simmer the sauce: Let the sauce simmer for 20-25 minutes, then remove the lid and add the clams. Simmer for a couple of minutes until the clams open. Toss any that don&rsquot open and ladle the clams into bowls and serve with lemon wedges and garlic bread.

Recipe Summary

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

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.

Recipe Summary

5 cups chopped tomato (about 4 large)
6 ½ tablespoons chopped fresh chives, divided
2 ½ tablespoons minced garlic, divided
1 tablespoon balsamic vinegar
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 quarts water
1 tablespoon kosher salt
8 ounces uncooked whole-wheat spaghetti or linguine
1 tablespoon butter
1 tablespoon olive oil
16 littleneck clams

Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.

While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.

Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil cook until reduced to 1/2 cup (about 6 minutes). Add clams cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan cook for 2 minutes or until thoroughly heated. Top with the remaining chives.

Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are sustainable superstars.

3 pounds fresh clams
3 tablespoons extra virgin olive oil
4 cloves garlic (peeled and minced)
1/4 to 1/2 teaspoon red pepper flakes
1 to 2 tablespoons tomato paste (or tomato conserva)
1 cup dry white wine (or clam juice)
1/2 cup flat-leaf parsley (finely chopped)

Pick over the clams and rinse them free of grit. Set them aside.

In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until it just starts to turn barely golden.

Add the pepper flakes and stir to combine with the garlic.

Then add the tomato paste. Cook, stirring to work the tomato paste into the oil, for a minute or two.

Add the wine and bring to a boil.

Reduce to a simmer until the wine is reduced by a third and stops smelling quite so boozy. This will take about 10 minutes. This is an important step because while you want the acidity and flavor from the wine, you don't want the alcohol or alcohol taste in it. Cooking the wine and reducing it before adding the clams makes sure the focus is on the delicious clams, not a weirdly hot boozy flavor.

Add the clams, cover, and cook until the clams open and are cooked through - about 3 to 5 minutes.

Add parsley and stir to combine.

Serve hot, with crusty bread alongside to sop up the delicious spicy broth. (If you have any clams that don't open up, just toss those out.)

How to clean clams before cooking

Now before we get into the steaming, lets talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don’t bite into a hard piece of sand.

Once you bring home the clams, place them on ice and leave in the fridge until you’re ready to cook them later (usually on the same day).
30 minutes before you’re ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
Right when you’re ready to cook, use a small brush or towel to scrub the outside of each clam. Then, you’re ready to cook!

Once you master how to clean clams (again, easy, just a bit time consuming), you’re ready to cook them in any which way. Such as in my linguini with clams or seafood and chorizo paella.

How to Make Our Easy and Delicious Pappardelle Pasta with Seafood Sauce Recipe

From start to finish this dish is ready in only about 15 minutes. Simply boil the noodles, sauté the fresh seafood in butter, and simmer with tomato sauce and wine to thicken. Toss it all together and you have an impressive dish that is actually nearly effortless to make!

Here are the detailed steps to prepare the best, most delicious pappardelle pasta recipe:

First, set a large pot of salted water over high heat and bring to a boil. Also set a large sauté pan over medium heat.

Add the butter to the sauté pan. Once melted, add in the garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for about 2 minutes, until fragrant.

Once the water is boiling, drop the pappardelle noodles into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still firm.

Meanwhile, to the sauté pan add the shrimp, scallops, and clams to the butter and garlic. Sauté for 3 minutes. Once the seafood is mostly cooked, pour in the tomato sauce, and wine. Stir, and bring to a simmer to thicken the sauce.

After the pasta has finished cooking, use tongs (or a skimmer or pasta fork) to move the pappardelle pasta from the water into the seafood sauce.

Note: It’s ok if a little water drips into the sauce, but try not to water it down too much.

Directions

Step 1: Strain 2 (6.5-ounce) cans of minced clams in a colander set over a bowl to catch their liquid. Measure the liquid and add chicken broth or bottled clam juice to make 1 cup total. Reserve liquid and clams separately.

Step 2: Heat a large pot of salted water to a boil.

Step 3: Meanwhile, heat 3 tablespoons olive oil in a large skillet add 4-5 thinly sliced shallots. Cook until golden, about 3 minutes.

Step 4: Stir in 1 ounce minced anchovies (if using) and 4 cloves minced garlic cook, stirring, until anchovies dissolve, about 1 minute.

Step 5: Stir in 1 cup vermouth boil hard to reduce by half, about 3 minutes.

Step 6: Stir in the reserved broth, can of fire-roasted chiles (if using), 1/4 cup cream and 1/2 teaspoon dried thyme boil hard to reduce slightly, about 4 minutes.

Step 7. Season with pepper flakes and black pepper. Remove from heat.

Step 8: Add the spaghetti to the boiling water. Cook, stirring often until pasta is al dente, about 8 minutes.

Step 9: Stir reserved clams into the skillet heat mixture until hot.

Step 10: Drain the pasta return it to the pot. Add the clam sauce, 1/2 cup grated Parm and 1/3 cup chopped parsley. Toss to coat pasta with sauce. Serve with extra cheese.