• 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 medium shallots, minced
  • pinch of red pepper flakes
  • 2 (6-ounce) can minced clams, drained, with half the juice reserved
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • kosher sea salt
  • freshly ground black pepper
  • 1.5 lbs littleneck (or manila) clams, rinsed and scrubbed
  • 3 large zucchini, spiralized
  • 2 tablespoons finely chopped fresh parsley
  • 2 lemons, quartered


  1. Place a large saucepan over medium heat and add the olive oil. When the oil is simmering, add the garlic and shallots. Cook for 2 to 3 minutes or until the shallots are translucent. Add the red pepper flakes, reserved clam juice, and wine, and season with salt and pepper. Increase the heat to high, bring to a boil, then reduce the heat to low. Simmer until the sauce is reduced by about half.
  2. Add the fresh clams to the sauce and cover. Steam for 7 to 10 minutes. Discard any clams that don’t open after 10 minutes, then add the chopped clams. Stir in the zucchini noodles and 1 tablespoon of the parsley. Cook for 2 to 3 minutes or until the zucchini noodles are al dente.
  3. Divide the pasta among bowls and garnish with the remaining parsley and lemon wedges.
Nutritional Information: 237 calories per serving | Fat: 8 grams | Carbs: 20 grams | Sodium: 1077 mg | Protein: 20 grams | Sugar: 4 grams


  • Store fresh clams in a bowl, covered with a damp paper towel, set within a bowl of ice in the refrigerator. Avoid submerging fresh clams in ice or water. Fresh clams are best cooked within 24 hours.
  • Scrub and rinse several times before using to remove any grit or sand.

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