Ingredients
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp. canola oil
- 2 cans (7.5-oz. each) minced clams, undrained
- 1 can (1 lb.) diced tomatoes
- 1 can (12-oz.) tomato paste
- 1/4 cup snipped fresh parsley
- 1 bay leaf
- 1 tsp. sugar
- 1 tsp. basil
- 1/2 tsp. thyme
- 1/2 tsp. salt
- hot cooked spaghetti for 4 to 6 servings
Directions
- Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the Slow cooker or crock pot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.