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Old 03-05-2012, 03:45 PM   #1
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"Pasta" with Clam Sauce



I have always loved clam sauce on pasta and it's the easiest dish in the world to put together. Though you can serve this on real pasta for your guests, it goes nicely with sauteed zucchini “noodles”, as shown above, for the low carbers at the table. Allow 5-6 oz. zucchini noodles per person. The zucchini noodles soak up the sauce’s wonderful flavor. This dish is OK for Induction if served on zucchini noodles. Personally, I do NOT think this would be good atop spaghetti squash threads as I think the squash taste will negatively impact the overall flavor of the dish. If you are already to the OWL phase of Atkins, ¼ c. dry white wine is good added to this before thickening. You want to talk healthy? Get a load of the nutritional info below!! I think clams may just be the highest source of vitamin B12 in the food kingdom! And it’s mostly in the juice! Moral of the story: EAT MORE CLAM LINGUINE!! This recipe is so good it will help you do that often!

INGREDIENTS:

2 6-oz. cans clams with juice (do not drain)
4 slices bacon, cut into ½” pieces
2 T. butter, unsalted
2 oz. onion, chopped
6 medium mushrooms, sliced
2 oz. red bell pepper, chopped coarsely
¼ c. parsley, chopped fine
1 clove garlic, minced
¼ tsp. crushed red pepper flakes
Dash black pepper

DIRECTIONS: Chop bacon and brown over med-high heat. Add butter to melt in with the bacon drippings. Add onion, mushrooms and garlic. Saute until onion and mushrooms are both tender. Add red pepper, parsley and seasonings. Add clams with their juice and simmer 2-3 minutes to blend flavors. Thicken slightly with your favorite thickener and serve atop zucchini noodles. Garnish plates with a few sprinkles of parsley if desired.

NUTRITIONAL INFO: Makes 3 servings, each containing:
253 calories
13.8 g fat
8.27 g carbs, 1.75 g fiber, 6.52 g NET CARBS
23.8 g protein
330 mg sodium
669 mg potassium
33% RDA Vitamin A, 2950% B12, 63% C, 60% copper, 233% iron, 44% manganese, 36% niacin, 40% phosphorous, 81% selenium, 18% thiamin, 33% zinc
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My recipe website: http://buttoni.wordpress.com/
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Old 03-05-2012, 04:54 PM   #2
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Your dish looks delightfully delicous. Wonderful carb count
and I have a question....I love creamed clam sauce...have you
ever made it that way?
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Old 03-05-2012, 05:52 PM   #3
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I haven't, Barb. I love the cream-based clam chowder, but have always preferred the lighter, thinner clam sauces on pasta for some reason. You could certainly "cream this up" if you wanted too, though. It would probably be good. Might have to thicken it a bit with your fav thickener though.
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Old 03-06-2012, 11:32 AM   #4
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I used to make this somewhat creamy clam sauce and served it over real pasta way before low carb. The sauce itself is low carb without any tweaks if you can afford the carbs from the clams. My problem is that I can't afford to buy two cans of clams so I haven't made this to post on my site but it's a very nice recipe.

GARLIC-CLAM SAUCE

5 tablespoons butter
1/4 cup oil, regular or olive oil
3 cloves garlic, minced
2 cans clams, drained but reserve the liquid
1/4 cup fresh parsley, chopped
4 ounces Monterey jack cheese, shredded

In a large skillet, sauté the garlic in the butter and oil just until softened but not browned. Mix in the clam juice and parsley; bring to a boil. Simmer 10 minutes. Stir in the clams and the cheese; cook 3 minutes. Serve over "pasta".

Makes 4 servings

463 Calories; 38g Fat; 25g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs

Last edited by LindaSue; 03-06-2012 at 11:34 AM..
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Old 03-06-2012, 12:42 PM   #5
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That sure sounds easy enough, and tasty, too, LindaSue. I bet the cheese is really good in it.
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Old 03-06-2012, 04:12 PM   #6
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I know there is a gadget out there to make the zucchini look like noodles but what is it called?
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Old 03-06-2012, 04:50 PM   #7
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I use a julienne peeler now to make mine. Think I ordered it from Amazon for around $5.
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Old 03-06-2012, 07:07 PM   #8
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Tilly go see this video of a Spirooli it's fun to watch.

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Old 03-06-2012, 07:25 PM   #9
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Quote:
Originally Posted by buttoni View Post
I use a julienne peeler now to make mine. Think I ordered it from Amazon for around $5.
Okay, got one of those (just looked at the picture). Just did not look like something that could make noodles out of squash, thanks! Bought it a long time ago and forgot it was in my drawer. Have a drawer where everything is in it? Ever lose something in it? Ta da!!!! Julienne peeler just appeared (magic)
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Old 03-06-2012, 07:29 PM   #10
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Barbo, do you have one? That looks like fun! Funny but it has been in my Amazon Wish List for awhile.
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Old 03-07-2012, 10:44 AM   #11
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NO Tilly I don't have it. A deep fryer and a Spirooli are two things that I comtemplate.
Would I ever use it? My question to myself???? Should I make space in my
galley kitchen for a small deep fryer? I have no more room.
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Old 01-12-2013, 12:32 PM   #12
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My zoodle maker...

Is made by Gefu and i called a "spirelli" and can be found on Amazon.
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Old 06-26-2013, 07:29 PM   #13
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Since last year.........

My DH bought a mandoline and he makes zoodles on it for me
anytime. I like to use the yellow long squash as they taste better
to me than the green. I also broke down and have a small fryer.
We make Jicama chips. I use peanut oil and when they come out
onto the paper towels, I hit them with salt and a good organic
onion powder and they are better than fried potatoes.
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Old 06-26-2013, 10:15 PM   #14
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Quote:
Originally Posted by Barbo View Post
My DH bought a mandoline and he makes zoodles on it for me
anytime. I like to use the yellow long squash as they taste better
to me than the green. I also broke down and have a small fryer.
We make Jicama chips. I use peanut oil and when they come out
onto the paper towels, I hit them with salt and a good organic
onion powder and they are better than fried potatoes.
I'd love to try Jicama, but no place around here sells it.

Tracy
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Old 06-27-2013, 06:58 AM   #15
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Tracy my sister is in NJ , I told her to talk to the produce guy. You have to let them know that you want it. She got her first jicama a few weeks ago.

I just saw a recipe for mashed jicama but now I can't remember who's it was.
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