• 2 lbs. Fresh Atlantic clams
• 3 large cloves of garlic, minced
• 2 Cups dry white wine
• 5 Cup water
• 2 (6.5 oz.) Cans chopped clams (un-drained)
• 2 Large zucchini
• 1/2 Head of cauliflower
• 3 Tbs. Olive oil
• 2 Tbs. Butter
• 1/2 Cup lemon juice
• Pink Himalayan Sea Salt and cracked pepper to taste
• fresh grated parmesan cheese to taste

Heat 2 Tbs. Olive oil over medium in a large sauce pot. Add 2 cloves minced garlic and 1/4 Cup lemon juice and allow to simmer. Add the white wine, 1 Cup of water and the fresh clams. Cover and allow to come to a boil. When the clam shells open, remove from heat.

In a medium-sized skillet, on medium, heat the butter and allow to melt. Add the last clove of minced garlic and the other 1/4 Cup lemon juice. Allow to simmer and finally, add the 2 cans of chopped clams, with broth. Lower heat to medium/low for 5 minutes.

In a separate skillet, put the last 1 Tbs. olive oil over medium heat. Take the 2 washed  zucchini’s and peel them with a potato peeler down the entire length. When you get down to the seeds, turn and repeat on all 4 sides. Stack the “noodles” on top of each other and using a large chopping knife, slice them into long, thin pieces. Add the “noodles ” to the heated skillet and separate to heat evenly. Add the pink sea salt and pepper to taste, continuing to toss the noodles until they become soft, but not squishy (only about 3 minutes).

Boil the remaining 4 cups of water in a pot. Cut the cauliflower crown away from the stems and add the crowns. Allow to boil until cauliflower is easily stabbed through with a fork (about 4-5 minutes). Drain and transfer to a mixing bowl. Mash down with a potato masher until becomes a small rice-like consistency.

Put a full spoonful’s of cauliflower on a plate and add some zucchini noodles on top. Pour some chopped clams with the broth over everything and take a few whole clams in the shell around the dish. Sprinkle some fresh grated parmesan cheese on top and enjoy this healthy version of a classic dish!