Ingredients & Directions
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce
- 1/2 teaspoon crushed red pepper
- 36 eachs clams
- 6 slices (3/4 of an 11.25-ounce package) Pepperidge Farm® Garlic Texas Toast
- 1.5 tablespoons chopped fresh Italian parsley
Heat the oven to 425°F. for the bread.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook and stir until lightly browned.
Stir the sauce and red pepper in the skillet and heat to a boil. Stir in the clams. Reduce the heat to low. Cover and cook for 10 minutes or until the clams are cooked.
Meanwhile, bake the bread according to the package directions.
Divide the clams and sauce among 6 serving bowls. Sprinkle with the parsley. Serve with the bread for dipping.
Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.