Recipe by Joey D from NYC
I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes in tomato puree
- 2 (6 1/2 ounce) canschopped clams, partially drained (reserve about 1/4 of juice in each can)
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 -5 garlic cloves, minced
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- salt and pepper
Directions See How It's Made
- Heat oil in a saucepan on stove over medium heat.
- Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
- Add tomatoes, basil, oregano and thyme; stir well to combine.
- Simmer sauce until thickened, about 30 minutes, stirring occasionally.
- Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.