Ingredients
1 medium onion, chopped1 tablespoon canola oil2 garlic cloves, minced2 cans (6-1/2 ounces each) chopped clams, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1/4 cup minced fresh parsley1 bay leaf1 teaspoon sugar1 teaspoon dried basil1/2 teaspoon dried thymeAdditional minced fresh parsley, optional 6 ounces linguine, cooked and drained
Preparation
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme.
Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. Serve with linguine. If desired, sprinkle with additional parsley. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
