Quick and easy.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.

    Advertisement
  • Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.

  • Pour sauce over hot spaghetti.

Nutrition Facts

341 calories; protein 22.1g 44% DV; carbohydrates 58.2g 19% DV; fat 2.2g 3% DV; cholesterol 30.9mg 10% DV; sodium 768.2mg 31% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2004
My husband is the cook in the family. He made this clam sauce and it was delicious! The only different thing he did was to triple the amount of clams (we like a lot of clams). Tastes just like the sauce at one of our favorite restaurants. And, since the owners of that restaurant have recently retired, we can still enjoy the sauce, only at home. Thanks, Angela! Read More
(42)

Most helpful critical review

Rating: 2 stars
05/02/2003
My family and I have been enjoying Angela's white clam sauce for a long time so I decided it was time to try the red. I found it too salty first of all. The canned tomatoes are salty enough. It was also to thick and pasty for clam sauce. I think it is hearty enough for meatballs or sausage. I find it interesting that the recipe got such high marks when the reviewers didn't even follow the recipe. Next time I will add olive oil and omit the tomato sauce. I will also add the clam juice during cooking but reserve the clams until ready to serve...this way the acid in the tomato sauce won't have time to make the clams tough. I think with a little tweaking this will be a better dish. Read More
(16)
48 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/29/2004
My husband is the cook in the family. He made this clam sauce and it was delicious! The only different thing he did was to triple the amount of clams (we like a lot of clams). Tastes just like the sauce at one of our favorite restaurants. And, since the owners of that restaurant have recently retired, we can still enjoy the sauce, only at home. Thanks, Angela! Read More
(42)
Rating: 5 stars
01/08/2020
Excellent recipe. Thanks Angela Read More
(41)
Rating: 4 stars
12/09/2005
This recipe was O.K. but I will definitely alter it next time. I like my red clam sauce slightly spicier more clammy (is that a word?)and less runny. I think that I will add more crushed red pepper perhaps some hot sauce all of the clam juice and half of the tomato sauce. Good base recipe though-Thanks! Read More
(25)
Advertisement
Rating: 5 stars
03/24/2009
i was craving a delicate clam sauce so this is how i changed it-fried up some bacon and onions then added only 1 can of diced tomatoes a little white wine. for the spices i used 4 cloves minced garlic 2 tsp dried parsley 1/2 tsp ital seasoning 1/4 tsp crushed red pepper 1/4 tsp black pepper no salt. the juice from the clams are salty enough. this was so good! if you want a heartier sauce definately follow the recipe as written. i do think that next time i will use 2 cans diced toms.thanks for giving me a base to work around. i couldnt find any other red clam sauce recipes on here. Read More
(18)
Rating: 2 stars
05/02/2003
My family and I have been enjoying Angela's white clam sauce for a long time so I decided it was time to try the red. I found it too salty first of all. The canned tomatoes are salty enough. It was also to thick and pasty for clam sauce. I think it is hearty enough for meatballs or sausage. I find it interesting that the recipe got such high marks when the reviewers didn't even follow the recipe. Next time I will add olive oil and omit the tomato sauce. I will also add the clam juice during cooking but reserve the clams until ready to serve...this way the acid in the tomato sauce won't have time to make the clams tough. I think with a little tweaking this will be a better dish. Read More
(16)
Rating: 5 stars
07/17/2004
Very very good! I used Italian style crushed tomatoes and still added all the spices too. It was fantastic! Read More
(8)
Advertisement
Rating: 5 stars
03/06/2006
Really good base. I loved it. I used fresh basil more garlic different tomatoes but that's just tweaking a solid recipe to my personal taste--very nice. I took some out before I added clams as my wife isn't a clam-girl and it made a nice base tomato sauce too. Thanks! Read More
(7)
Rating: 5 stars
02/24/2011
Added 1/2 cup leftover red wine 10 oz can whole baby clams and 1 tsp red pepper flakes otherwise followed recipe as is. Excellent flavor! The addition of capers and red wine got it very close to restaurant quality. Will make this again! Read More
(7)
Rating: 5 stars
12/31/2008
yes it was quick and easy and i thought yummy...decided to make this for my new year's eve supper...glad i did...i had all the ingreds in my pantry...only thing i did different was add more garlic (luv it) had it over rigatoni and it was great!...thanks for the recipe Read More
(5)