PREPARATION

1. Heat olive oil in a large saucepan on medium. Add garlic and cook for 2-3 minutes until garlic has softened but not yet browned.
2. Squeeze the juice from 2 lemons and add to the pan. Add bone broth, and increase heat to medium-high and bring liquid to a simmer.
3. Add clams and cover, steaming for about 5 minutes, stirring quickly a couple of times, then covering again immediately. Turn off heat once clams have opened and discard any that remain tightly closed.
4. Add half of the parsley, salt and pepper and give everything a quick stir.
5. Serve clams and a ladle of liquid over a heap of the zoodles, then sprinkle with remaining parsley. Wedge the remaining lemon and garnish with it as well.

SUGGESTIONS

• You may sub beef or vegetable stock for the bone broth if you choose.