low
HIGH:
protein, iron, phosphorus, potassium, carbohydrate, magnesium
GI
LOW:
fat, saturated fat, fiber, sodium, cholesterol, calcium
Zu p p a d e C l a m s I first tasted this dish in a very well-known seafood (now defunct) restaurant in Hoboken, New Jersey, called the Clam Broth House. It’s been a favorite ever since. Sometimes I add some red pepper flakes, for a little zip. 4 pounds littleneck clams 1½ teaspoons olive oil ½ cup chopped onion 2 cloves garlic, minced 2 cups chopped tomatoes 1 tablespoon tomato paste ¼ teaspoon dried basil ¼ teaspoon dried oregano ¹⁄8 teaspoon dried thyme ¹⁄8 teaspoon ground black pepper Salt to taste 1
Thoroughly rinse the clams and discard any that don’t close when tapped.
2
In a 6-quart nonstick pot, heat the oil over medium-high heat. Add the onion and garlic and
cook, stirring, until the onion is slightly softened, about 2 minutes. Add the tomatoes, tomato paste, basil, oregano, thyme, pepper, and salt. Cook, uncovered, 3 minutes or until tomatoes give up their juice. 3
Add the clams, increase the heat to high, and cook, covered, 5 to 7 minutes or until the
clams have opened. Discard any clams that don’t open in the allotted cooking time. SERVES:
4
Diabetic Exchanges: 2 very lean meat; 1¼ vegetable; ½ fat R E D U C E D P R OT E I N :
Prepare only 1 pound of clams, using the rest of the ingredients as listed.
Serve over 4 cups cooked pasta. Diabetic Exchanges: 2½ bread; ½ very lean meat; 1¼ vegetable; ¼ fat MENU SUGGESTIONS:
Sourdough Bread; Caesar Salad; Ripe Nectarines 160
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