From lindatn37932@home.com Fri Aug 17 14:47:59 2001 Date: 17 Aug 2001 01:44:24 GMT From: linda/tennessee Newsgroups: rec.food.recipes Subject: Clam Sauce (2) Collection Followup-To: rec.food.cooking, rec.food.recipes RED CLAM SAUCE WHITE CLAM SAUCE RED CLAM SAUCE (serves 8) 2 Tbsp olive oil 3 garlic cloves, finely chopped 1 onion, chopped 2 celery stalks, chopped 1/4 tsp thyme 1/4 tsp basil 1/2 tsp oregano Salt & pepper to taste 2 cups canned tomatoes 1 can tomato paste 1 1/2 cups water 2 cups fresh or bottled clam juice 2 cups minced clams, fresh or canned 4 Tbsp butter 1/2 cups chopped parsley In a heavy kettle, heat the oil, add the garlic, onions & celery & cook until the onions are transparent. Add the thyme, basil, oregano, salt, pepper, tomatoes, tomato paste & water. Bring to a boil, reduce the heat & simmer gently, uncovered 1 hour. After 30 minutes, add the clam juice. Five minutes before serving add the clams & cook gently. Stir in the butter & parsley. Reheat until the butter melts. Enough for 2 lbs pasta. WHITE CLAM SAUCE (serves 2-3) 1/2 lb spaghetti or linguine 1/4 cup olive oil 1 clove garlic, minced 2 Tbsp white wine or water 1/2 tsp salt 1/2 tsp pepper 1/2 tsp crumbled dried oregano 1 Tbsp minced parsley 8 oz can whole or minced clams with juice Bring a large pot of lightly salted water to the boil & cook the pasta. While the pasta cooks, heat the oil in a large skillet & lightly brown the garlic, stirring (do not burn). Add the wine or water, salt, pepper, oregano & parsley. Add the clams & cook until heated through. Toss with the pasta & serve. Ms Linda in Tennessee lindatn37932@home.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.