toss canned clams in the skillet with 4 other ingredients and watch your family devour a low carb comfort meal so good they’ll forget it’s budget friendly

You can easily nudge this skillet supper in different directions while keeping it low carb and budget friendly. For a little color and sweetness, add 1/2 cup of thinly sliced bell pepper along with the onion. If you like a bit of heat, sprinkle in a pinch of red pepper flakes when you add the cabbage. Any mild, good-melting cheese works here—try Monterey Jack, provolone, or a mix of mozzarella and a little sharp cheddar for more flavor. To make it even heartier, stir in a handful of cooked cauliflower rice or sliced cooked sausage with the clams, keeping in mind that extra ingredients will change the carb count. For a creamier version, add 2 to 3 tablespoons of heavy cream right after you stir in the clams, letting it bubble for a minute before topping with cheese. Food safety tips: Keep canned clams in a cool, dry pantry, and check that the cans are not bulging, rusted, or badly dented before using. Once opened, do not leave the clams at room temperature for more than 2 hours; promptly refrigerate leftovers in a covered container and use within 2 days. Heat the dish until it is steaming hot throughout before serving, and reheat leftovers thoroughly before eating.