Prep 10 mins
Cook 20 mins
I have looked through a lot a clam recipies. I finally came up with this recipe by combining the most frequent ingredients I saw listed with a couple of my own additions. The end result is a sauce so light it can't really be called a sauce. But it is so incredibly flavorful!
- 78.07 ml olive oil
- 1 medium onion (chopped)
- 6 garlic cloves (minced)
- 2.46 ml chili powder
- 4.92 ml oregano (dried)
- 118.29 ml cooking sherry
- 425.24 g diced tomatoes (undrained)
- 453.59 g angel hair pasta
- 5-6 dozen clams (scrubbed)
- 29.58 ml butter
- 59.14 ml parsley (dried)
- Soak clams in salted water.
- Heat oil in pan and saute onion.
- Add garlic, chili powder, and oregano to pan and continue to saute for a minute or two.
- Add sherry and tomatoes. Bring to a boil.
- While waiting to boil, scrub clams. Add clams to pan, cover, and simmer for 6 to 10 minutes. Use a big pan and allow space for the clam shells to open up. Otherwise you may need to add the clams in batches.
- While clams are simmering, cook pasta in salted water, al dente, about 6 or 7 minutes.
- Drain pasta, toss with a bit of olive oil and parsley and set aside.
- Remove with sauce from heat. Clams that have not opened after 10 minutes should be discarded.
- This part is based on preference. You may remove clams from shells and add back into sauce, or skip this part and leave clams in shells allowing guest to remove the clams. I prefer to discard the shells before serving.
- Melt butter into completed sauce.
- Pour sauce over pasta and toss. Serve immediately.