RED CLAM SAUCE 3 cloves garlic, finely chopped 1/3 c. vegetable or olive oil 2 (6 1/2 oz.) cans Doxsee chopped or minced clams, drained, reserving liquid 1 (14 1/2 oz.) can tomatoes, undrained and broken up 1 (12 oz.) can tomato paste 1 (8 oz.) bottle Doxsee clam juice 3 Tbsp. chopped parsley 1 Tbsp. sugar 1 tsp. oregano leaves 1/2 tsp. basil leaves 1/2 tsp. salt 1/8 tsp. pepper In medium saucepan, cook garlic in oil until tender; add reserved clam liquid and remaining ingredients except clams. Simmer uncovered 30 minutes, stirring occasionally. Add clams; heat through. Serve over hot cooked spaghetti with grated Parmesan cheese. Refrigerate leftovers. Makes about 5 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |