Photo of Clam Sauce with Roasted-Garlic over Polenta by WW

Clam Sauce with Roasted-Garlic over Polenta

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Roasting gives garlic a buttery soft texture and tames its sharp taste. It’s an excellent flavour addition to this dish and other Italian-inspired meals.



4 clove(s), large

Fat free chicken broth

5 tbsp(s)


1 small, chopped

Canned crushed tomatoes

28 oz

Canned tomato paste

1 tbsp(s)

Table salt

½ tsp(s)

Black pepper

½ pinch(es)

Canned clams

13 oz, diced, drained

Fresh basil

1 tbsp(s), fresh, minced

Polenta, dry

2 cup(s), prepared


  1. Preheat oven to 400ºF. Do not peel garlic cloves. Place garlic in custard cup, any small ovenproof cup or wrapped in 2 sheets of heavy aluminum foil. Add 3 tablespoons broth and cover cup with aluminum foil. Place in oven and roast 30 minutes. Remove garlic from oven and set aside.
  2. Place remaining 2 tablespoons broth in a 12-inch skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.
  3. Squeeze garlic pulp from skins into skillet by squeezing the cooled cloves through your fingers. Add crushed tomatoes, tomato paste, salt and pepper. Simmer, uncovered for 30 minutes. Drain clams, stir into tomato mixture and heat through. Add basil. Serve sauce over polenta. Yields about a scant cup of sauce plus 1/2 cups of polenta per serving.