I am in search of a recipe for an old school Italian-American Red Clam Sauce. Lately, the cravings have become upright and center in my brain. I am a New Yorker, living in Savannah and need the familiar home-style dish. There are Italian versions around, which are good, but not the subject of my craving.
Of course, I know the basics and could probably just wing it and see what happens. But, I'd like to hear some other points of view. The sauce at issue is very light, but has much more tomato base than the Italian versions and lots of garlic and olive oil. Clams are chopped and few are presented on top in their shells. When thinking of examples that lots of people may know, Carmine's is close.
Before I go with my gut, and the one recipe I could find online, what do you think?