Clam Sauce With Eggplant & Brown Rice Pasta

Clam Sauce With Eggplant Over Brown Rice Pasta

Clam Sauce With Eggplant Over Brown Rice Pasta


Did you know that clams contain more iron than any other food? They do – even more than liver or beef.  So in my quest to increase my iron intake, I decided to revive an old recipe that I haven’t prepared since my days of eating wheat pasta.  Now I just serve it over brown rice pasta and it is just as delicious and gluten-free. 


For convenience I used canned clams for this recipe.  When buying canned clams, however, be aware that the common brand of minced clams contains almost no iron.  I don’t know what they do when they mince the clams, or maybe they only use a part of the clams, but if you are looking for iron you should buy whole baby clams.  They are still pretty small so they work well for the sauce, you don’t even need to chop them up.


Here are my ingredients for the sauce:


1 can crushed tomatoes

1 can whole baby clams

1 large Japanese or Italian eggplant

1/2 small onion, diced

3-4 cloves garlic, pressed or minced

1 tsp crushed oregano

1 tsp dried basil

Sea salt

Extra-virgin olive oil


Slice the eggplant and place in a bowl of salt water for at least 30 minutes.  Then pat dry and dice into cubes.  Saute the onions & garlic in olive oil until fragrant.  Add the eggplant cubes and stir for a few minutes until they start to become tender, adding more oil if necessary.  Open the can of clams and strain the liquid into the pan with the eggplant and onions & garlic and heat to boiling.  Stir in the can of crushed tomatoes and the herbs and simmer.  When the eggplant is soft, then add all of the clams and bring back to a simmer.  Add a pinch of sea salt, but taste the sauce first because the clam juice does have a good amount of salt in it.  When it is seasoned appropriately, serve over cooked brown rice pasta.  If you like, grate some fresh sheep’s milk pecorino on top. 


Serves 2-3

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