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Transform this classic clam pasta dish into a low-carb and gluten-free meal worthy of a restaurant plate! Our zucchini noodles with clam sauce is a winner!
- 1/2 pound fresh live clams cleaned in shell plus 1 cup broth (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pastured butter or Ghee
- 2 to 3 medium cloves garlic crushed
- 10 ounces wild caught clam meat see NOTES
- 1 1/2 tablespoons white wine or clam juice
- 1/4 teaspoon kosher salt
- 20 to 25 turns freshly ground black pepper
- pinch crushed red pepper flakes or more to taste
- zucchini noodles from 4 medium zucchini or summer squash
- handful flat leaf parsley roughly chopped
- squeeze lemon juice
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If NOT using fresh clams in shell, skip step Step 2.
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Heat a large frying pan over medium high heat. Once hot, add 1 cup broth and bring to a boil. Add fresh clams in shell, cover with tight fighting lid and cook undisturbed about 5 to 7 minutes, until the clams open up. Once the clams are open, remove from pan and set aside.
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Heat large frying pan over medium high heat. Once hot, add both oil and butter and then crushed garlic. Cook garlic, 20 to 30 seconds, stirring constantly, until just fragrant.
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Add clam meat, white wine (or clam juice), salt, black pepper and crushed red pepper. Continue cooking for 1 to 2 minutes, until clams are heated through.
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Add zucchini noodles and continue cooking, tossing to coat, 3 to 4 minutes, until softened.
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Remove from heat, toss with fresh parsley and give a squeeze of fresh lemon juice.
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Adjust salt, pepper and crushed red pepper flakes to taste. If using fresh clams, divide among plates, serve immediately and Enjoy!
- Dairy-Free Option: Omit butter and use 2 T olive oil.
- Whole30 Option: Omit butter and use either 2 T olive oil or 1 T Ghee + 1 T olive oil. Omit White Wine and substitute with high-quality clam juice or chicken broth.
- I like to buy frozen wild, sustainable clam meat. The brand I usually buy is Northern Chef. I defrost it in the fridge the night before but there are quick defrost instructions on the back of the package. There are also high-quality canned clam options out there, just make sure to read the ingredients carefully and drain well.
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