Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, breaded clams in tomato sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish. My favorite way to cook fresh seafood is to cook it simply with just a few ingredients.
Breaded clams in tomato sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Breaded clams in tomato sauce is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook breaded clams in tomato sauce using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Breaded clams in tomato sauce:
- Make ready Clam ingredients
- Get 1 can drained clams
- Prepare 1 cup Italian bread crumbs
- Take 1 salt and pepper
- Get 2 tbsp parmesan cheese
- Prepare 1/2 cup chopped onion
- Prepare 2 tbsp chopped garlic
- Prepare 3 tbsp butter
- Get 1/3 cup either heavy cream or sour cream
- Take Sauce
- Get 1 1/2 cup Tomato sauce
- Make ready 1 red pepper flakes to taste
- Get 2 tbsp brown sugar
Be the first to review this recipe. 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.
Instructions to make Breaded clams in tomato sauce:
- In a sauce pan set on medium high add butter, onion and garlic and cook until the onion is almost translucent (about 3-4 mins) and mix together the parmesan cheese, salt and pepper and bread crumbs.
- Coat the clams in the bread crumb mix and add to the pan. Cook until the clams are lightly browned.
- Add the remaining ingredients (except cream) to the pan and turn heat to medium low and cook until thickened (about 10 minutes) then add cream, cook another 3-4 minutes and serve over pasta of your choice.
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. The clam juices blend very well with a simple sauce of tomatoes, garlic, chile flakes, parsley, and olive oil. So you could serve this sauce over pasta, but for a true Italian experience you should serve it with crusty Italian bread and use the bread to mop up the delicious sauce! Put the almond-tomato sauce in the bottom of an ovenproof casserole dish.
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