Recipe: Yummy Clam In Tomato Sauce

Clam In Tomato Sauce. Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency. Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.

I like to steam them in a white wine infused tomato sauce. As the clams steam, they open, releasing their salty, briny ocean flavors. The lemon zest and dried thyme play off each other beautifully, brightening and grounding the dish to create the perfect balance of flavors. You can cook Clam In Tomato Sauce using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Clam In Tomato Sauce

1. It's 6 cup of clam.
2. It's 5 clove of dice garlic.
3. You need 1 tbsp of butter.
4. It's 1 tbsp of oil.
5. Prepare of TOMATO SAUCE.
6. It's 2 tbsp of heinz tomato sauce.
7. You need 2 tbsp of heinz chili sauce.
8. You need 2 tbsp of Worcestershire sauce.
9. You need 6 small of fine dice cherry tomato.
10. You need of garnish.
11. It's 1/2 of lemon juice.
12. It's 1 tsp of parsley.
13. You need 3/4 cup of shao xing rice wine or white wine.

Drain mixture in a colander over a bowl, reserving liquid. Heat the olive oil in a heavy saucepan and add the garlic and onion. Cook over medium heat until soft and fragrant, then add the wine, tomatoes, salt, pepper, and pepper flakes and bring to a boil. With a slotted spoon, remove the clams and keep warm.

Clam In Tomato Sauce instructions

1. soak clam in salted water for minimum 2 hours then drain.
2. with butter and oil quick saute garlic till fragrant but not brown then add clam.
3. stir fry then cover with lid for 4 minute stiring every now and then and discard unopen clam.
4. mix tomato sauce then pour on clam and mix well for another 3 minute.
5. add shao xing rice wine and mix well then add parsley and off heat and serve immediately top lemon juice.

Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Cover and bring to a boil. Wash clams to remove any sand or debris.