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Red Clam Sauce With Jalapeno Peppers

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“A really favorful sauce that's a heathier alternative to a butter or heavy cream sauce. Slightly spicy but could be made spicier by adding more jalepeno or pepper flakes (or milder by omitting.) Serve with angel hair, linguini, or your favorite pasta.”

Ingredients Nutrition


  1. Separate the juice from the diced tomatoes and clams into a pan and reduce to about half. Add Sugar.
  2. In a separate pan, saute garlic briefly in oil. Then and add onions, peppers, and white wine (you may want to remove from heat when you do this.) Simmer shortly until vegetables are tender-crisp and wine reduces slightly.
  3. Combine the oil and wine mix with the reduced tomato and clam sauce. Add oregano and salt (pepper flakes if you want it spicy).
  4. Add flour (either by evenly sprinkling or combining with a small amount of sauce and redistributing into the entire pan, to avoid clumping.) Simmer until the mix thickens a bit.
  5. Finish by adding clams and simmering until they are warm.

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