This low carb dish features spiralized zucchini noodles served with a creamy white clam sauce. The recipe replaces pasta with healthy zucchini zoodles.
This spiralized zucchini noodle with white clam sauce dish is my first zoodle recipe because I finally bought a spiralizer. I don’t know why it took me so long to buy one of these kitchen gadgets because I seem to collect all kinds of kitchen appliances and tools.
You’d think I’d have a spiralizer by now, especially since I eat low carb and gluten free meals. It’s not like I don’t have the room either. I’ve got a large pantry closet off the kitchen and another shelved closed next to the pantry.
I’ve been drooling over all the healthy low carb recipes using spiralized vegetable noodles and wondered how this “pasta” tasted. I wondered what all the fuss was about as everyone seems to raving over these spiraled vegetable noodles.
Now I’ve been a big fan of spaghetti squash for years so I was pretty sure that I would really like using other vegetables in place of pasta. I was right. These spiralized zucchini noodles are fantastic! I can’t believe I didn’t invest in one of these spiralizers before. I could eat these zucchini noodles every day.
I chose to start with a basic spiralizer made by SpiraLifebasic spiralizer made by SpiraLife that wouldn’t take up too much room on my counter or my cabinet space. I really like the simplicity of this hand held spiralizer and it is very simple to clean using the included brush. This spiralizer is perfect for my needs and it made quick and easy zucchini zoodles.
It only took me about a minute to zoodle up these three zucchini squash. It leaves cone shaped ends, but I took those and sliced them up into small strands then threw those pieces in with the zoodles. They are cute little cones and if you are creative, they could be turned into cute veggie art.
It’s a bit cold to be out clamming, so I used frozen clam meat. I thawed the meat in the refrigerator for about 8 hours and then rinsed the clams with water to make sure they were thawed completely. The clam meat was pre-cooked and shelled so I didn’t have to worry about any of that.
I’ve been trying to get more good fats into my diet so I added a good amount of extra virgin olive oil into the creamy white clam sauce. I also used butter to brown the garlic so it had a bit of fat from that as well.
Once the clams were heated and the sauce reduced, I poured it over the zucchini noodles. Then I heated the entire mixture over medium heat until the zucchini strands were heated.
This dish is definitely good enough to eat as is, but I love cheese so I sprinkled some grated parmesan cheese on top. Fresh grated is best, but I only had the stuff in the can.
I’d like to experiment with making more noodles out of low carb veggies. I think these thin spiralized vegetable noodles will be excellent in pasta type salads. What’s your favorite spiralized vegetable?
Spiralized Zucchini Noodles and Clam Sauce
- 3 zucchini spiralized into zoodles
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 pound clam meat I used thawed frozen clam meat
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chopped parsley optional
- salt and pepper to taste
- parmesan shredded, optional
Prepare noodles with spiralizer, place in large pot.
Melt butter in sauce pan over medium high heat.
Add garlic. Stir and cook about 2-3 minutes until tender.
Stir in clam meat and continue stirring over heat for another 2-3 minutes.
Add the white wine and olive oil, bring to a boil.
Simmer until the liquid is reduced, then add the heavy cream and simmer until then cream is thick.
Mix in parsley if desired. Season to taste with salt and pepper.
Pour sauce over zoodles and heat entire mixture in pot until the zucchini noodles are cooked heated.
Serve with parmesan sprinkled on top, if desired.
There are about 10 carbs in a pound of clams.
Makes 4 servings
Nutrition per serving: 309 calories, 23.5g fat, 339mg sodium, 10.3g total carbs, 1.5g fiber, 8.8g net carbs, 18.5g protein