Clams in Arrabbiata Sauce
This one’s for all the low carb tomato sauce fans out there! Clams are a great low carb seafood, and since The Jersey Tomato Co. sauces have no added sugar, pairing clams with our Arrabbiata sauce makes this the best entree for people who want to avoid extra carbs.
Ingredients:
1 bunch basil
10 cloves garlic
¼ cup olive oil
2 pounds littleneck clams
1 tsp salt
¼ tsp black pepper
⅛ tsp red pepper flakes
Your choice of bread for dipping
Directions:
Set aside approximately ¼ cup of washed basil leaves.
Slice garlic and sauté with 2 Tbsp of olive oil over medium heat for 2 minutes in a saucepan.
Add JTC sauce to pan. Add 4 ounces of water, salt, pepper, and red pepper flakes. Stir to combine and cook for 15 minutes on medium-low.
Wash clams to remove any sand or debris.
Heat a clean large pan on medium-high and add 4 oz. of water and clams. Cover.
Clams should open within 5-10 minutes. Remove clams as they open. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set them aside.
After 10 minutes discard any unopened clams. In the empty clam pan add half the sauce and heat for 1 minute on medium-low. After 1 minute add the clams to the sauce. Stir and turn off the heat.
Add basil to pan, stir to combine, and serve with a drizzle of olive oil, and some crusty bread.
Enjoy!
