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Clams Filipino
From The Spaghetti Sauce Gourmet, by David Joachim

Kitchen magic happens when a handful of prepared ingredients are simmered together to create this exotic sauce for tiny sweet clams. The sauce can be prepared well in advance—even refrigerated—and the clams cooked in it just before serving.


1/2 cup (65 g) prechopped onion
2 tablespoons (28 ml) vegetable oil
2 teaspoons preminced oil-packed garlic
1 teaspoon ground turmeric
1 teaspoon refrigerated pregrated fresh ginger
1 cup (250 g) refrigerated or jarred tomato marinara sauce with mushrooms
1-1/2 cups (355 ml) water
1/4 cup (60 ml) soy sauce, preferably low-sodium
100 littleneck clams (about 7 pounds, or 195 g)


In a large pot over medium-low heat, combine the onion, oil, garlic, turmeric, and ginger. Cook, stirring, until the onion is soft, about 5 minutes. Add the tomato sauce, water, and soy sauce. Increase the heat to high. Bring the mixture to a boil. Add the clams. Stir. Cover and cook, stirring occasionally, until the clams open, about 6 minutes. Serve in large bowls with the sauce.

Prep time: 5 minutes
Cooking time: 12 minutes
Yield: 4 to 6 servings

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