Red Clam Sauce Over Spaghetti Squash: Whole 30 Approved

My husband Ron cooks ALOT! We received so much feedback about this recipe I asked him to write it down- he usually does not work from recipes like I do- so this is his first "published" recipe.  He wanted to just give out his cel number if you had questions.  I told him that might not be a great move, so post below if you have questions, he's happy to answer them!

This recipe is a WINNER! Its clean and Whole 30 approved as well as portion control. Our family goes clamming in the summer and even in the winter there are places you can harvest.  

We are showing you two versions, one using fresh round clams and the alternate with canned ground clams.  The alternate, canned route will save you about an hour of prep time.

This recipe is meant for 2 servings.  However you will have left over sauce you can reserve and use later!  The next day the sauce is even better than the day you make it.  So prep in advance and freeze for future use!

Bon appetite!

Ingredients

One Spaghetti Squash

*8 Quarts of Round Clams (1/4 Bushel) Steamed Open and chopped or ground

5 Cloves Garlic Minced

1/4 C EVOO plus extra for Squash roasting.

1 Medium Onion Diced

32 Oz. Diced or Crushed Tomatoes

3 C. of Clam Stock to taste. (or store bought juice)

1 C. Chicken Broth (for use as needed)

1/4 Tsp. Red Pepper Flake (optional)

Tsp Parsley Dried (fresh if available)

Tsp Basil Dried (fresh if available)

*Canned chopped clams can be used. About a quart of chopped/ground clams

NO SALT NEEDED!! The Clam juice creates the flavor.

Directions

Spaghetti Squash

Heat oven to 350

Cut Squash in 1/2 lengthwise, remove seeds. Drizzle with EVOO, salt and pepper. 

Place cut side down on a cookie sheet and bake for 30 minutes.

Remove from oven, set aside to cool.

Use a fork to scrape out contents of each 1/2. 

Fresh Clam Prep

Rinse the clams in fresh water and place in a 12 quart or larger pot. Add 1 cup of water. Cover pot with lid and place on the stove. 

Bring water to a boil and lower heat to medium high heat and steam for about 10-15  minutes or until the clams have opened.

Remove pot from heat.  

Remove clams from the pot, shuck and discard the shells. 

Reserve the liquid from the pot for later use (clam stock). 

Course grind or chop the clams for use. 

Red Sauce

Break out a large skillet or sauce pan.

Add 1/4 C. EVOO, Garlic and onion. Sauté over medium heat until onion is translucent and garlic fragrant.  Do not let the garlic burn.

Add 2 C. reserved clam stock, Diced or Crushed tomatoes, parsley, basil.

Simmer uncovered for 20 minutes stirring occasionally. 

Once your sauce has been simmering for a few minutes, taste for flavor. If you feel it needs more salt, add more clam stock.  If not continue to simmer.

As your sauce simmers it will thicken, you may need to thin it, you can use additional clam stock if its not to salty, if it is already salty enough use the chicken stock as desired.

After 20 minutes of cooking add the chopped clams and Red Pepper flakes (optional)

Simmer an additional 10 minutes.

Plating

Use one 1/2 of the contents of the spaghetti squash for one serving and top with a generous amount of the red clam sauce! Black pepper to taste

You can top with Fresh Parmesan if you are NOT on the Whole 30!!! (per Ron) LOL