Clam Marinara Sauce


17 people made this

Tinned clams can be hard to find, but try import stores. Serve this delicious pasta with crusty bread to soak up every last drop!

Michele O'Sullivan

Serves: 4 

  • 5 tablespoons olive oil
  • 2 cloves garlic, minced
  • handful chopped fresh parsley
  • 1 (280g) tin baby clams, minced, with juice
  • 1 (700g) jar passata
  • salt and freshly ground black pepper to taste

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, passata, salt and pepper.
  2. Simmer for 45 minutes. Serve over pasta.

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Reviews (4)


Something else. This recipe was just ok the first time I made it. I made it a second time with a few changes and it came out great. I used 5 tbs olive oil, 3 cloves of garlic instead of 2. Two finely chopped spring onions. I used the juice from 1 tin of clams and discarded the juice from the other. I added 100ml of white wine and and a few dashes of dried chilli flakes. Let the sauce simmer for about ten minutes so it can thicken a bit (from the added wine). DO NOT cook it for 45 minutes. The family loved it! - 29 Sep 2008


This is a great clam sauce recipe. I had it with salad and home made bread. - 29 Sep 2008


Good and quick and easy. I added some basil and it turned out excellent! - 29 Sep 2008

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