Red Clam Sauce with Vegetables

Red Clam Sauce with Vegetables

Red Clam Sauce with Vegetables


Makes 4 servings


2 cups sliced fresh mushrooms
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup chopped green bell pepper
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup chopped onion
1-1/2 teaspoons dried basil
3/4 teaspoon dried savory leaves
1/2 teaspoon black pepper
1 small yellow squash, sliced and halved
2 cans (6-1/2 ounces each) minced clams, drained, reserving liquid
2 tablespoons cornstarch
3 cups hot cooked spaghetti


  1. Combine mushrooms, tomatoes with juice, bell pepper, tomato sauce, onion, basil, savory and black pepper in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are tender.
  2. Stir in squash and clams. Combine 1/2 cup clam liquid and cornstarch in small bowl. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Serve over spaghetti.

Nutritional Information

Calories 393
Calories from Fat 8 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 62 mg
Carbohydrate 58 g
Fiber 7 g
Protein 33 g
Sodium 136 mg

Dietary Exchange

Starch 3
Vegetable 1
Meat 3

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