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Recipe Source: cdkitchen.com
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Red Clam Sauce
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 cans (7.5 ounce size) minced clams, undrained
- 1 can (16 ounce size) tomatoes, cut up
- 1 can (12 ounce size) tomato paste
- 1/4 cup snipped parsley
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- hot cooked spaghetti pasta
In a skillet, cook the onion and garlic in hot oil until the onion is tender, 8-10 minutes. Transfer onion and garlic to a slow cooker. Stir in the undrained clams, undrained tomatoes, tomato paste, snipped parsley, bay leaf, sugar, basil, thyme, and salt; mix well. Cover and cook on LOW for 4 hours. Serve over hot cooked spaghetti.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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