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Uncle Bill's Clam Sauce


  • 1/4 cup olive oil
  • 2 tablespoons butter or margarine
  • 4 large garlic cloves, minced
  • 1/3 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 1/4 teaspoon dried oregano
  • 3 tablespoons freshly chopped parsley
  • 4 large plum tomatoes, peeled, chopped into 1/2-inch pieces, then seeded (seeding is optional)
  • 1 (10 ounce) can baby clams, include liquid
  • 1 (10 ounce) can clam nectar
  • 1 tablespoon lemon juice, freshly squeezed


  1. In a large frying pan or skillet, add olive oil, butter or margarine, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent.
  2. Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes.
  3. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.
  4. Serve hot over hot pasta of your choice. Excellent served with fresh spinach linguini.

Makes about 4 cups sauce.

Posted by "Uncle Bill" Anatooskin at Recipe Goldmine 9/25/2001 6:27 am.


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