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Italian Clams in Tomato and Herb Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.0128
Energy (kCal)536.6628
Carbohydrates (g)18.1304
Total fats (g)42.5058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible. | 2. Store your clams in the fridge in a colander, covered loosely with a damp paper towel. | 3. Chop the tomatoes in a food processor until they are finely diced (not yet pasty). | 4. Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute. | 5. Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour. | 6. Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes. | 7. If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out. | 8. Food process the onion until it is finely diced. | 9. Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown. | 10. Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes. | 11. Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid. | 12. After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking). | 13. Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion. | 14. Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them. | 15. Garnish with chopped parsley and thyme. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 3 crushed - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    tomato 1 1/2 1/2 60.3148 13.0347 2.9487 0.6702
    sugar - - - -
    french bread 1 loaf - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    clam 2 lbs 116.96 4.8552 19.9512 1.3056
    red onion 1 - - - -
    italian parsley 6 sprigs - - - -
    thyme 2 sprigs - - - -
    white wine 1 cup - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    thyme leaf 1 tablespoon - - - -

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



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