Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Red Clam Sauce Recipe.

Ingredients:

1 medium onion, chopped
1 TBSP 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 TSP sugar
1 TSP dried basil
1/2 TSP dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Recipe Instructions:

In a small skillet, saute onion in oil until tender.
Add garlic; cook 1 minute longer.

Transfer to a 1-1/2- or 2qt 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.
Serve with linguine.
If desired, sprinkle with additional parsley.

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.

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