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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water. | 2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil. | 3. Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherrystone clam	2	pounds		806.9352	0.0	179.5204	4.5333
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
onion	1/2		minced	32.0	7.472	0.88	0.08
white wine	1/2	cup		-	-	-	-
saffron thread	1	pinch		806.9352	0.0	179.5204	4.5333
red pepper flake	1	teaspoon	crushed	806.9352	0.0	179.5204	4.5333
vegetable bouillon powder	1/4	teaspoon		806.9352	0.0	179.5204	4.5333
salt	to taste			-	-	-	-
purpose flour	1	tablespoon		806.9352	0.0	179.5204	4.5333
water	1/2	cup		0.0	0.0	0.0	0.0
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099

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