GOOD FLAVOR BUT I DIDN'T CARE FOR THE CHUNKS OF TOMATO WITH THE MINCED CLAMS. SOUPY IS RIGHT!! GLAD I FOLLOWED SUGGESTIONS ON REDUCING BEFORE ADDING THE CLAMS. used two bags of miripoix, instead of just onions I am new to cooking and really enjoyed this.
Still a great sauce though: incredibly easy to make, did not even require salt and pepper it was so well spiced. Next time, I would strain the clams and add their juice at the same time as the tomatoes and let that simmer for a while, adding the clams later on. Agree with the earlier reviewers though, its a bit on the thin side.
I thought it would be brothier based on the reviews but I suppose since I didn't add all the clam juice because my bf was watching me cook. Only used 4 anchovies (packed in oil with capers), plain diced tomatoes which I seasoned with dried basil, oregano, parsley, italian seasoning, and rosemary, extra crushed red pepper, only 2 cans of clams which I chopped finely, and no fresh parsley. Other than that, just a little salt with the onions at the start and finished with some fresh cracked black pepper. I also used 1 can Italian style diced tomatoes, and one with jalapenos to give the dish a little more spice. I followed the advise of other reviewers and added the clam juice without the clams, reduced the sauce a bit, and then added the clams for a minute or two before adding the pasta. This recipe was so easy to make, and so delicious.
