Source: U.S. Department of Defence
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Marinara Sauce with Clams
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 004 01
MARINARA SAUCE WITH CLAMS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
95 cal
21 g
4g
1g
2 mg
1013 mg
74 mg
Ingredient
Weight
Measure
Issue
GARLIC POWDER
7/8 oz
3 tbsp
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
OIL,OLIVE
1-7/8 oz
1/4 cup 1/3 tbsp
CLAMS,CANNED,CHOPPED
12-1/2 lbs
1 gal 1-7/8 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
26-1/2 lbs
3 gal
10 lbs
1 gal 1/3 qts
TOMATO PASTE,CANNED
WATER
8-1/3 lbs
1 gal
BAY LEAF,WHOLE,DRIED
1/4 oz
6 lf
1/3 oz
2 tbsp
OREGANO,CRUSHED
BASIL,SWEET,WHOLE,CRUSHED
1/3 oz
2 tbsp
3-3/8 oz
1/4 cup 1-2/3 tbsp
SALT
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
THYME,GROUND
1/3 oz
2 tbsp
Method
1 Saute garlic and onions in salad oil or olive oil until tender.
2 Drain clams and reserve clam liquid. CCP: Refrigerate clams at 41 F. or lower for use in Step 3. Add water to clam liquid to
equal 1 gallon per 100 portions. Combine clam liquid with sauteed onions, garlic, tomatoes, tomato paste, water, bay leaves,
oregano, basil, salt, sugar and thyme. Mix well.
3 Bring to a boil; reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Add clams. Stir and simmer about 5
minutes, stirring constantly. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold
for service at 140 F. or higher. Remove bay leaves before serving.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 95 cal |
| Carbohydrates: | 21 g |
| Protein: | 4g |
| Fat: | 1g |
| Cholesterol: | 2 mg |
| Sodium: | 1013 mg |
| Calcium: | 74 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| GARLIC POWDER | 7/8 oz | 3 tbsp | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| OIL,OLIVE | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| CLAMS,CANNED,CHOPPED | 12-1/2 lbs | 1 gal 1-7/8 qts | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 26-1/2 lbs | 3 gal | |
| TOMATO PASTE,CANNED | 10 lbs | 1 gal 1/3 qts | |
| WATER | 8-1/3 lbs | 1 gal | |
| BAY LEAF,WHOLE,DRIED | 1/4 oz | 6 lf | |
| OREGANO,CRUSHED | 1/3 oz | 2 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 1/3 oz | 2 tbsp | |
| SALT | 3-3/8 oz | 1/4 cup 1-2/3 tbsp | |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup | |
| THYME,GROUND | 1/3 oz | 2 tbsp |
| Method: | |
|
1 Saute garlic and onions in salad oil or olive oil until tender. 2 Drain clams and reserve clam liquid. CCP: Refrigerate clams at 41 F. or lower for use in Step 3. Add water to clam liquid to equal 1 gallon per 100 portions. Combine clam liquid with sauteed onions, garlic, tomatoes, tomato paste, water, bay leaves, oregano, basil, salt, sugar and thyme. Mix well. 3 Bring to a boil; reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Add clams. Stir and simmer about 5 minutes, stirring constantly. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Remove bay leaves before serving. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence