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2 cans chopped clams -drain and reserve juice -- (6 oz)
enough water to add to the clam juice to make 1 cup
1 can(14-15oz)diced tomatoes in their own juice
1/2 cup red or white wine (your choice)
1 pinch crushed red pepper flakes (optional)
1 cup diced onion
4 cloves garlic --
minced or sliced very thin
(or to taste- I use a LOT of garlic)
2 celery stalks -- diced small (2 to 3)
1 can sliced mushrooms -- (4 oz) drained-optional
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste
How To Prepare:
Heat oil in a non-stick pan and add the onions, garlic and celery. Cook over fairly low heat for 5-6 minutes or until they start to wilt. Raise heat and add wine and clam liquid with enough water added to make 1 cup. Simmer, uncovered, over high heat until it reduced by about 1/2. Add tomatoes and their liquid and warm through -let simmer 5 minutes, then add clams and butter. Cook just long enough to warm through. If you want a thick, more tomato-flavored sauce, add 2T tomato paste before the clams and let it simmer 5 more minutes.
Carbs per serving - include all nutritional information if known: