If you can find tinned clams this is a very easy seafood pasta sauce to throw together. Also works with crab or tuna.
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! - 29 May 2004 (Review from Allrecipes USA and Canada)
Excellent recipe. I followed it exactly except that I put all the ingredients into my crock pot and let it sit on low all day. They aroma was great, the flavor, outstanding. I used the two small cans of minced clams and added a tall can of whole clams. I also added about 1/2 of port wine... served over linguini. I've made this many, many times since, on the stove and enjoyed it every time. Thanks Angela. To Laura B., a recipe is a guide, not a scientific formula. Tweak away and have fun. - 10 Apr 2002 (Review from Allrecipes USA and Canada)
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! - 09 Dec 2005 (Review from Allrecipes USA and Canada)