Seafood Tomato Sauce

By Chef Alex Ramirez, Chef de Cuisine

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Stillwater Recipe Seafood Tomato Sauce


To Make the Sauce:

  1. Cook onion in oil over medium heat until softened, about 3-4 minutes.
  2. Add garlic, carrot, fennel, leek and celery, and cook until softened, about 5 minutes.
  3. Add bacon and clams, and cook. Drain fat.
  4. Add the wine and simmer uncovered until evaporated, about 10 minutes.
  5. Add clam juice and simmer uncovered until evaporated, about 8 minutes.
  6. Taste soup and re-season if needed. The soup is ready at this point and can be cooled down for use later or served warm as is.
  7. Stir in tomato paste, tomatoes with juice, basil and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.


Print recipe



  • 2 tablespoons olive oil
  • 4 garlic cloves crushed
  • 1 onion diced
  • 1 carrot diced
  • 1 rib celery diced
  • 1 leek diced (white end only)
  • 1 pound bacon
  • 1 pound chopped clams
  • 1 ¼ cups white wine
  • 1 cup clam juice
  • 28 ounces whole tomatoes with juice
  • 4 tablespoons tomato paste
  • 1 bay leaf
  • 5 basil leaves