Clam sauce recipe
“Very quick and easy recipe using an often forgotten shellfish”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free | |
| Sugar-Free | |
| Vegetarian |  |
| Vegan | |
- Preparation time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
- Yield: serves 2
Clams don't seem to get much use in recipes but they're actually a tasty protein. I use canned clams because it's way easier and quicker than all the prep work required with fresh clams. And to be honest, there's something a little creepy about clams in their shells... to me anyway.
Ingredients
225g
[225g]
clams, fresh or canned
1
[1]
onion, finely chopped
1 tbsp
[1 tbsp]
olive oil
400g
[400g]
can chopped tomatoes
1 tbsp
[1 tbsp]
tomato puree
1 clove
[1 clove]
garlic, crushed
1⁄2
[1⁄2]
red pepper, chopped
1⁄2
[1⁄2]
green pepper, chopped
2-3 dashes
[2-3 dashes]
Tabasco sauce
black pepper, freshly ground
cooked wheat/gluten free pasta to serve
Directions
- Put oil in saucepan and gently brown onion and garlic.
- Add tomato puree, tomatoes, peppers and tabasco, bring to the boil, then simmer for 10 minutes.
- Add the clams and seasoning and cook for 3-4 minutes.
- Serve on a bed of gluten free pasta.
