Recipe for Marinara Sauce with Clams 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 gal WATER
1 gal WATER & RESERVED LIQUID
2/3 lb TOMATO PASTE #2 1/2
3 tbl GARLIC DEHY GRA
1/2 lb TOMATOES # 10 CAN
3 lb ONIONS DRY
3/4 cup SUGAR, GRANULATED 10 LB
1/4 cup SHORTENING, 3LB
6 x BAY LEAVES
2 tbl BASIL SWEET GROUND
2 tbl OREGANO GROUND
2 tbl THYME GROUND
Instructions:
Instructions: 1. SAUTE GARLI AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL.

3. BRING TO BOIUL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,STIRRING OCCASIOBALLY.

REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 4 1/4 OZ (3/4 CUP-36 CLOVES) GARLIC,DRY, MAY BE USED.

FRY WITH ONIONS.

2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. IN STEP 4, 5 OZ (1 2/3)CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS.

4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI OR MACARONI NOODLES.

SERVING SIZE: 3/4 CP (6

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