Crock Pot Red Clam Sauce Recipes

SLOW-COOKER CLAM SAUCE

Slow-Cooker Clam Sauce image

Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too. -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 4 cups.

Number Of Ingredients 18

Ingredients

4 tablespoons butter
2 tablespoons olive oil
1/2 cup finely chopped onion
8 ounces fresh mushrooms, chopped
2 garlic cloves, minced
2 cans (10 ounces each) whole baby clams
3/4 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1 bay leaf
1/4 cup sherry
2 teaspoons lemon juice
1/2 cup water
2 tablespoons chopped fresh parsley
Hot cooked pasta
Optional: Grated Parmesan cheese, lemon juice and minced fresh parsley

Steps:

Heat butter and oil in a skillet over medium-high heat. Add onion; cook and stir 5 minutes. Add mushrooms and garlic; cook until vegetables are tender, 5 minutes more., Drain clams, reserving liquid; coarsely chop. Place clams, reserved clam juice, mushroom mixture and the next 9 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3 hours. Remove and discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with optional ingredients.

Nutrition Facts : Calories 138 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

LINGUINE AND CLAMS WITH FRESH RED SAUCE

Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

EXCELLENT RED CLAM SAUCE

Excellent Red Clam Sauce image

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.

Provided by Joey D from NYC

Categories Sauces

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes in tomato puree
2 (6 1/2 ounce) cans chopped 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

Steps:

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.

CROCK POT RED CLAM SAUCE

Crock Pot Red Clam Sauce image

This sure beats any canned red clam sauce! Very easy to put together and cooks in the crock pot in just a few hours.

Provided by Michele in NJ

Categories Spaghetti

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (6 1/2 ounce) cans minced clams
1 chopped onion
2 minced garlic cloves
2 tablespoons vegetable oil
1 (14 ounce) can chopped tomatoes
1 (4 ounce) can tomato paste
1/4 cup of minced parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dry basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
hot cooked spaghetti

Steps:

Cook the onions and garlic in hot oil until the onion is tender. Place onions and garlic to your crock pot.
Stir in the undrained clams, undrained tomatoes, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt.
Cook on LOW for 4 hours.
Serve over hot cooked spaghetti.

Nutrition Facts : Calories 171.9, Fat 6, SaturatedFat 0.8, Cholesterol 41.1, Sodium 418.6, Carbohydrate 12.5, Fiber 2.1, Sugar 5.6, Protein 17.4

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