Question

What is a good, fast way of making red clam sauce? How would you store it if not used right away? Why did Progresso stop making red clams sauce?

Answer 1

Making a quick and tasty red clam sauce involves using canned clams and a few simple ingredients. Here's a straightforward recipe:

Ingredients:

• 2 cans (6.5 oz each) chopped clams, drained, with juice reserved
• 2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to your preferred level of spiciness)
• 1/2 cup dry white wine (optional, can be substituted with chicken broth)
• 1 can (28 oz) crushed tomatoes
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1 pound cooked spaghetti or linguine

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
2. Pour in the white wine and let it cook for a few minutes until it reduces by about half (if using). Otherwise, skip to the next step.
3. Add the crushed tomatoes and the reserved clam juice. Stir well and bring the sauce to a simmer.
4. Add the chopped clams and let the sauce simmer for about 5-7 minutes to allow the flavors to meld together.
5. Season with salt and black pepper according to your taste. Stir in the chopped parsley.
6. Serve the red clam sauce over cooked spaghetti or linguine. Enjoy!

Storage: If you have leftover red clam sauce, let it cool to room temperature before transferring it to an airtight container. Refrigerate the sauce and use it within 2-3 days. If you want to store it for a longer period, consider freezing it. Frozen red clam sauce can last for about 2-3 months. Just make sure to leave some extra space in the container as liquids expand when frozen.