Clams in Red Sauce

Sweet clams cook in a spicy, rich, red sauce that is perfect for mopping up with crusty bread.

4.50 from 14 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: to 8 servings

Calories: 409kcal

Author: Dahn Boquist

Crush the saffron with a mortar and pestle then combine it with 1/4 cup hot water. Set the saffron aside for at least 10 minutes to release the flavor
Rinse the clams and scrub them with a vegetable brush. Discard any broken or dead clams that do not close. Set the clams aside.
Heat the oil in a large pot over medium-high heat. Add the onion and cook until translucent. Stir in the garlic, tomato paste, and red pepper flakes. Cook for 30 seconds.
Add the wine and simmer for 3 to 5 minutes until partially reduced. Add the tomatoes, sugar, lemon zest, lemon juice, thyme, oregano, salt, pepper, and saffron along with the soaking liquid. If the tomatoes are not already crushed, crush them with a fork or potato masher.
Bring to a boil then reduce the heat to a simmer. Cover and simmer the sauce for 20 to 25 minutes.
Remove the lid and stir in the clams. Simmer for 2 to 3 minutes until the clams open. Discard any clams that do not open.
Ladle into bowls and serve with lemon wedges and garlic bread.

If you use dried oregano and thyme reduce the amount of herbs by half.
Inspect the clams closely and give them a good sniff with your nose. They should not smell fishy. Fresh clams have a clean, ocean smell. Toss out clams that have broken shells. Toss out dead clams. If any clams are open give them a tap and wait a few seconds. Live clams should close within a few seconds after you tap them.
We used Manilla clams in this recipe, It is easy to tell when Manilla clams are finished cooking. They open up when they are fully cooked. If you see any clams that don't open after you are finished cooking then toss them out.