Mussels & Clams in Spicy Tomato Broth

This gluten-free mussels and clams recipe is the kind of meal that feels both comforting and intentional—light enough to support digestion, yet deeply satisfying and cozy on a winter night. Shellfish gently simmered in a spicy San Marzano tomato broth create a dish that’s warming, protein-rich, and full of mineral support for strength and recovery.

At The Rich Method, we focus on meals that nourish the body without weighing it down. Mussels and little neck clams are a powerhouse source of high-quality protein, iron, zinc, and vitamin B12—nutrients essential for energy, muscle function, and hormonal health. Paired with aromatics like onion, garlic, bay leaf, and crushed red pepper, this dish delivers deep flavor while remaining clean and digestion-friendly.

Finished with fresh parsley and served with a slice of crusty gluten-free sourdough for dipping, this meal is perfect for slow winter evenings when you want comfort that still feels elevated. Cozy, slightly spicy, and deeply nourishing, it’s a reminder that food can be both functional and luxurious.

Why TRM Loves This Dish

At The Rich Method, we believe food should support strength, digestion, and nervous system balance—especially during the colder months. This mussels and clams in spicy tomato broth embodies that philosophy beautifully.

Shellfish are one of the most underrated protein sources for women. Mussels and clams provide highly bioavailable protein along with iron, zinc, and vitamin B12, supporting muscle recovery, metabolic health, and sustained energy without heaviness or inflammation. This makes the dish ideal for active lifestyles and strength-focused routines.

The warm tomato-based broth, infused with garlic, onion, bay leaf, and gentle heat from crushed red pepper and fresh chiles, helps stimulate digestion and circulation—key during winter when our systems naturally slow down. San Marzano tomatoes add antioxidant support and richness while keeping the meal light and balanced.

Paired with crusty gluten-free sourdough for dipping, this dish offers comfort without excess. It’s simple, intentional, protein-forward, and deeply nourishing—exactly the kind of meal TRM champions to help you feel at home in your body.

Ingredients: 

2.5 lbs little neck clams

1.5 lbs mussels

2 cup chicken stock

3 tsp. olive oil

1 onion

5 cloves garlic

2 bay leaves

1.5 tsp. dried crushed red pepper

1.5 cups dry white wine

1 can San Marzano tomatoes with juices

2 red Fresno or serrano chile

2 tbsp. flathead parsley

Sea salt and freshly ground pepper

Directions:

1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.

2. Preheat the broiler. Add the stock and simmer,10 minutes.

3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.

4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with toasted bread.

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