1 26-ounce box of crushed tomatoes (preferably Pomi brand)
½ cup low-sodium chicken broth
2 cloves garlic, minced
½ onion, finely chopped
½ cup loosely packed parsley
salt and pepper, to taste
Cut the ends of the zucchini and spiralize with the thinnest blade setting. Place in a bowl lined with paper towels to absorb excess moisture and set aside.
Melt ghee in a large, heavy-bottomed skillet with a lid over medium heat. Saute onions for 2-3 minutes until translucent, then add garlic and cook for 1 minute more, stirring.
Add tomatoes and broth and bring mixture to a boil. Reduce heat and simmer for an additional 5-7 minutes until tomatoes are soft and the mixture is a little bit on the thick side. Season with salt and pepper.
Nestle the clams into the sauce and cover the skillet. Steam for 8-10 minutes until the clams are slightly open. Add parsley, re-cover and steam until clams are all opened.
Divide the zucchini among four large bowls and spoon the clam and tomato mixture over the zucchini. Garnish with more parsley and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/05/whole30-clams-with-zucchini-noodles.html