RED CLAM SAUCE|
3 cloves garlic, finely
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
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
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