Clam-Bacon-Mushroom Sauce (for “Pasta”)

Click to enlarge

Click to enlarge (shown on zucchini noodles)

I have always loved clam sauce on pasta and this recipe is one I often turn to when it’s late and I’ve forgotten to defrost meat for dinner.  I make sure I always have a few cans of clams in my pantry for this reason. Though you can serve this on real pasta for your non-low-carb guests, it goes nicely for low-carbers over sauteed zucchini “noodles”, as shown above, or shirataki noodles.  Allow about 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.  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 clam 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!!  :)

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INGREDIENTS:

2  6-oz. cans clams with juice (do not drain)

4 slices bacon, cut into ½” pieces

2 T. butter, unsalted (or olive oil)

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.  Serve on zucchini noodles or “zoodles” as shown above or shirataki tofu noodles.

NUTRITIONAL INFO:   Makes 3 servings, each containing:  (numbers are for sauce only, so be sure to add in your “pasta” numbers)

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

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7 comments on “Clam-Bacon-Mushroom Sauce (for “Pasta”)

    • Yes, this is sure the season for zucchini. I’m going to start exploring other ways to enjoy the “zoodles”. I haven’t devoted enough time to exploring their potential.

  1. Well, we had this over shirataki noodles as planned, and it was quite good but I was disappointed with my usual brand of clams – they seemed to lack flavour this time. Luckily the noodles are pretty flavourless (I use the yam noodles rather than the tofu) so they didn’t take away from the sauce, but I think I’ll try a different kind of clams next time, or maybe add another can drained so that it’s not too liquid. There will definitely be a next time!

    • Well I agree, some brands of canned clams are less flavorful. I forget the brand I buy at my local Walmart grocery. I’m not so fond of the shirataki noodles. I bought 10 bags of them last year early on in my Atkins journey. But I didn’t care for their texture as much as zucchini noodles (zoodles) under my various sauces. I would like to try the kelp noodles one day, if I can find some.

  2. I’m going to try this for supper tonite over shirataki noodles with a green salad side – sounds absolutely yummy!

    • Hmmmm. I THINK it will be OK over shiritaki noodles. Let me know how that comes out, taste-wise. I’m hoping to get down to Austin’s Whole foods Grocery and get some kelp noodles. Folks tell me they are better than shirataki. I’d like to try this on the kelp noodles next.

      • Well, I discovered I don’t personally care for kelp noodles. Don’t like translucent noodles either. They were just too crunchy for my liking. The shirataki TOFU noodles are the type I like best now. They’re soft, opaque and LOOK like real pasta! Food just has to LOOK good for me, too. :)

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