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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a tin wash clams with cold water, so you clean them from any dirt they might have. After that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out. | 2. Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan over low heat. Drain. | 3. Remove the clams from the water. Place them in a boiler, cover with water, and boil 10 minutes. Reserving the water, take the clam meat out of the shells. Return clams to boiler, add wine, and bring to a boil. | 4. Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly. | 5. Return to heat, stirring occaisionally, until thickened. | 6. Add the rest of the meat, then salt and pepper to taste,. | 7. Serve hot, garnished with croutons or parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	1	kg	shelled shelled	859.5098	35.6797	146.6164	9.5945
bacon	100		smoked	-	-	-	-
ham	100		cured	-	-	-	-
pork sausage	100			104779.9621	0.0	6781.214	8418.6844
cornmeal	200			88328.0	18761.16	1981.28	875.96
white wine	50			-	-	-	-
salt pepper				-	-	-	-
crouton				-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.