MARINARA SAUCE WITH CLAMS

Ingredients

Ingredient Weight Measure Issue
GARLIC POWDER 7/8 oz 3 tbsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
OIL,OLIVE 1-7/8 oz 1/4 cup 1/3 tbsp
CLAMS,CANNED,CHOPPED 12-1/2 lbs 1 gal 1-7/8 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 10 lbs 1 gal 1/3 qts
WATER 8-1/3 lbs 1 gal
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
THYME,GROUND 1/3 oz 2 tbsp

Method

1 Saute garlic and onions in salad oil or olive oil until tender.
2 Drain clams and reserve clam liquid. CCP: Refrigerate clams at 41 F. or lower for use in Step 3. Add water to clam liquid to
equal 1 gallon per 100 portions. Combine clam liquid with sauteed onions, garlic, tomatoes, tomato paste, water, bay leaves,
oregano, basil, salt, sugar and thyme. Mix well.
3 Bring to a boil; reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Add clams. Stir and simmer about 5
minutes, stirring constantly. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold
for service at 140 F. or higher. Remove bay leaves before serving.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
95 cal 21 g 4 g 1 g 2 mg 1013 mg 74 mg

Portion

3/4 Cup

Yield

100


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