Clams in Garlicky Red Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
239 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Clams in Garlicky Red Sauce
Description
This recipe uses fresh littleneck clams simmered in a sauce made from golden sautéed garlic and crushed red pepper flakes, enhanced by dry white wine and pureed plum tomatoes. The addition of oregano, basil, and parsley provides herbal notes that complement the seafood. As the clams steam open in the sauce, they release briny flavor that integrates with the garlicky tomato base, creating a tender, juicy shellfish dish with moderate heat and acidity.
Serving the clams with crusty bread allows the diner to enjoy the fragrant sauce fully. The recipe can also be paired with pasta, incorporating some pasta water to loosen the sauce if desired.
Discard any unopened clams after cooking as they may be unsafe to eat. Leftovers can be refrigerated for up to three days, though the dish is best fresh.
Ingredients
- 3 dozen littleneck clams scrubbed and cleaned
- 5 tablespoons (75ml) extra virgin olive oil
- 10 cloves garlic sliced
- 1 teaspoon red pepper flakes crushed, hot
- 1/2 cup (120ml) white wine dry
- 1 ounce can plum tomatoes blender pulsed
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 3 tablespoons flat-leaf parsley Italian, minced
- 10 large basil chopped, leaves
Instructions
- Heat a large pan or pot to medium with the olive oil and garlic. Saute the garlic until golden (about 2-3 minutes) then add the red pepper flakes and cook for another 30 seconds.
- Add the white wine and turn the heat to high. Once boiling add the plum tomatoes and bring to a lively simmer. Add the oregano and turn the heat down a touch so that the sauce is gently simmering.
- Add the clams to the pot and cover. The clams should open within 7-10 minutes.
- After 10 minutes discard any unopened clams since they are most likley dead. Remove the pan from the heat.
- Add the basil and parsley and season with salt and pepper to taste. Serve with a loaf of crusty bread. Enjoy!
Notes
- Serve clams with crusty bread or about half a pound of pasta, adding pasta water to the sauce as needed.
- Discard any clams that remain unopened after cooking, as they are likely unsafe.
- Store leftovers in the refrigerator for up to 3 days; best eaten fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 24.9g | 8% |
| Protein | 10g | 20% |
| Fat | 12.9g | 20% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 12mg | 4% |
| Sodium | 80mg | 3% |
| Potassium | 1067mg | 23% |
| Fiber | 5.1g | 20% |
| Sugar | 18.7g | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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