Clams first, then everything else. DeLallo lists clams and clam juice at the top of the panel, ahead of the water, then soybean oil and olive oil, and the rest of the panel reads modified food starch, salt, garlic, sugar, onion, parsley, yeast extract, black pepper, basil and thyme. The can is marked WILD CAUGHT and PRODUCT OF THE U.S.A., and it is processed and packed by George DeLallo Co. of Jeannette, Pennsylvania, a family Italian foods company trading since 1950.

The instructions on the can are three lines long: heat the sauce in a saucepan at a simmer, stirring occasionally, and serve it over hot cooked pasta. DeLallo says it pairs perfectly with their linguine. Ten and a half ounces, about two and a half servings, and it doubles as the base of a clam chowder or a seafood soup. Refrigerate after opening.