Low Sodium Clams in Tomato Sauce
Delight in the rich, briny flavors of this *Low Sodium Clams in Tomato Sauce*, a seafood recipe that’s as healthy as it is satisfying. Fresh clams simmer gently in a vibrant, aromatic tomato sauce made with no-salt-added crushed tomatoes, garlic, and a splash of dry white wine. Finished with fresh basil and parsley for a burst of herbal warmth, this dish is both heart-healthy and packed with flavor, thanks to the clever use of natural seasonings like crushed red pepper flakes and freshly ground black pepper. Perfectly suited for serving over whole wheat pasta or with crusty bread to soak up every last drop, this one-pot meal is ready in just 40 minutes. Whether you’re following a low-sodium diet or just looking for a lighter take on a classic recipe, this Mediterranean-inspired dish is a must-try for seafood lovers.
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Recipe Information
Ingredients
- 2 pounds Fresh clams, scrubbed and rinsed
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, finely chopped
- 1 28-ounce can Crushed tomatoes (no-salt-added)
- 1 cup Dry white wine
- 0.5 teaspoons Crushed red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Black pepper, freshly ground
- 4 optional Lemon wedges
Instructions
Begin by thoroughly scrubbing and rinsing the clams under cold water. Discard any that do not close when tapped.
In a large, deep skillet or pot, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté until the onion becomes translucent, about 5 minutes, stirring occasionally.
Pour in the dry white wine and cook for an additional 2 minutes, allowing the alcohol to evaporate slightly.
Stir in the crushed tomatoes and add the crushed red pepper flakes and freshly ground black pepper to the skillet.
Bring the mixture to a simmer and cook for about 8 minutes, letting the flavors meld and the sauce thicken slightly.
Increase the heat to medium-high and add the cleaned clams to the skillet.
Cover with a lid and cook for about 7-10 minutes, or until the clams open. Discard any clams that do not open.
Stir in the fresh basil and parsley, gently mixing to coat the clams in the sauce.
Serve the clams in tomato sauce hot, garnished with lemon wedges on the side. Pair with a crusty bread or over a bed of whole wheat pasta for a complete meal.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 235.5 g | 471% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 131.2 mg | 729% | |
| Potassium | 6354 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
