• 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped shallots
  • 1/4 cup minced red peppers
  • 10 to 24 Manila or littleneck clams
  • 1-1/2 cups white wine
  • 2 lemons (juice and zest)
  • 1 tablespoon butter
  • Salt and pepper
  • 1 teaspoon red pepper flakes
  • 1 large seedless cucumber, cut into long, julienne strips to resemble noodles (use a mandoline or a sharp knife)
  • 1 large zucchini, julienned
  • 1/4 cup chopped parsley


  1. Heat the olive oil in a saute pan. Add the garlic, shallots, and red peppers and saute until golden, approximately 10 minutes.
  2. Add the clams, white wine, and lemon juice. Cover and bring to a boil. Continue to cook until the clams open, approximately 5 minutes.
  3. When the clams open, add the butter, salt and pepper to taste, and the red pepper flakes. Remove the clams. Toss in the cucumber and zucchini noodles and heat until they are warm and wilted, approximately 7 minutes.
  4. Divide among 4 bowls and top each with the clams and the remaining juice. Garnish with the chopped parsley and lemon zest.

Recipe Yield: Yield: 4 servingsServing Size: 1/4 of recipe

Nutritional Information Per Serving:

Calories: 171
Fat: 11 grams
Sodium: 188 milligrams
Cholesterol: 28 milligrams
Protein: 11 grams
Carbohydrates: 10 grams

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Diabetic Exchanges

2 Vegetable, 1 Very Lean Meat, 2 Fat

Book Title: Diabetes Cookbook for Dummies