Red Clam Sauce
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Canned italian tomatoes||3 Cup (48 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Canned minced clams||8 Ounce|
|Chopped fresh parsley||2 Tablespoon|
In 1 1/2-quart saucepan heat oil; add onion and garlic and saute for about 2 minutes.
Add remaining ingredients except clams and parsley and bring to a boil.
Reduce heat and let simmer, stirring occasionally, for about 15 minutes.
Add clams and parsley and cook until thoroughly heated, about 3 minutes longer.