Clams in Chili Sauce

January 31, 2020



1kg fresh clams


1 tin diced tomatoes


8 garlic cloves sliced


2 tsp chili flakes


2 tbsp tomato paste


1/4 cup olive oil


2 tbsp fresh torn basil


salt to season




In a large saucepan, heat the oil, garlic & cook on a low heat for 5 mins.


Stir in the tomato paste, chili flakes & cook for a further 5 mins.


Add the tin tomatoes, stir & simmer for 20 mins until the sauce starts to thicken. Season with salt.


Add the clams & gently stir. Cover & simmer for 10 mins or until all the clams have opened. Discard any unopened clams.


Serve in a large bowl with crunchy bread.


Enjoy x

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