This 5 ingredient low carb skillet meal using canned clams is the kind of cozy, budget-friendly supper that would’ve fit right in on my parents’ old farmhouse table. Canned clams were a pantry staple when I was raising kids out in the country, because they kept forever and stretched to feed a crowd without breaking the bank. Here they’re simply tossed into a hot cast iron skillet with cabbage, onion, a bit of butter, and cheese to turn into a creamy, comforting dish that tastes far richer than it costs. It’s the sort of one-pan meal you can pull together on a busy weeknight, yet it still feels like something you’d linger over and share stories around the table.
Serve this skillet straight from the pan at the table so it stays nice and hot. A simple green salad with a sharp vinaigrette balances the richness, and a side of sliced tomatoes or cucumber with a sprinkle of salt and pepper feels right at home. If you’re not strictly low carb, a basket of warm crusty bread or buttered toast is wonderful for soaking up the juices. A glass of iced tea or a light white wine sits nicely alongside, and for dessert, something simple like berries with a spoonful of whipped cream keeps the whole meal easy and unfussy.
5 Ingredient Low Carb Clam Skillet
Servings: 4
Ingredients
2 (6.5 ounce) cans chopped clams, drained (reserve 1/4 cup clam juice if desired)
4 cups thinly sliced green cabbage (about 1/2 small head)
1 medium yellow onion, thinly sliced
3 tablespoons butter
1 cup shredded mozzarella cheese (or mild white cheese of choice)
Salt and black pepper to taste (optional, not counted toward 5 ingredients)
Directions
Set a large cast iron skillet over medium heat and let it warm up for a minute or two so the pan is evenly heated.
Add the butter to the skillet and let it melt, tilting the pan so the bottom is well coated.
Add the sliced onion to the skillet and cook, stirring occasionally, until it softens and just starts to turn golden around the edges, about 5 to 7 minutes.
