Serves: 5
Chop clams set aside. Heat oil in 3-quart saucepan over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently. Stir in clam liquor. Heat to boiling reduce heat. Simmer uncovered 10 minutes. Stir in clams, parsley and salt. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender.
*2 cans (6 1/2 ounces each) minced clams, undrained, can be substituted for the fresh clams. Decrease simmer time to 5 minutes.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 340 (Calories from Fat 100) Fat 11g (Saturated 1g) Cholesterol 15mg Sodium 230mg Carbohydrate 48g (Dietary Fiber 3g) Protein 15g % DAILY VALUE: Vitamin A 20% Vitamin C 34% Calcium 8% Iron 54% DIET EXCHANGES: 3 Starch 1/2 Lean Meat 1 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Clam Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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