Grilled Clams with Herbed Zoodles
/When I think of the end of summer I think of a big seafood boil - summer corn, clams, crab - and a lot of big, thick slabs of Jersey tomatoes on the side. This easy and super fresh grilled clam “pasta” features clams cooked on the shell that just pop right open on the grill and NO messy pot needed :) Clams are a lean source of protein, iron and rich in omega-3s which help balance hormones and reduce inflammation. Did you know low iron is the number one cause of fatigue in women?
Ingredients
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and minced
2 teaspoons lemon zest (grated lemon peel) - use a microplaner
1 1/2 cups white wine - pinot grigio or Sauvignon Blanc are good options. If you prefer not to cook with wine, you can substitute chicken or vegetable broth.
Juice from 2 lemons
1 teaspoon anchovy paste
1/4 cup fresh Italian parsley, chopped or torn
3 dozen middle-sized clams or 4 dozen small clams (like Littleneck clams), scrubbed
3 cups zucchini noodles (about 3 zucchinis spiralized)
Instructions
Heat oil in a small saucepan over low heat. Add garlic and half of the zest, sauteeing until garlic is soft. Add wine or broth and bring to a boil. Simmer until reduced and slightly thicker.
Add lemon juice, anchovy paste, a little parsley and the rest of the zest. Set aside.
Spiralize zucchini into a pasta bowl and set aside.
On a high heat grill, arrange clams and cook until clams pop open. Transfer to a baking dish with juices. Clams that do not open should be discarded.
Pour extra clam juice into lemon juice/garlic mixture and stir.
Arrange in bowls by placing several clams on top of zucchini noodles and topping generously with sauce. Sprinkle with extra parsley and any leftover zest and a pinch of sea salt.
