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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain. | 2. In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened. | 3. In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green. | 4. Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through. | 5. Garnish with the egg wedges and sprinkle with the parsley. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
littleneck clam	24			806.9352	0.0	179.5204	4.5333
sea salt	1	tablespoon	coarse	806.9352	0.0	179.5204	4.5333
water	4	cups		0.0	0.0	0.0	0.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
hot red pepper flake	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
purpose flour	1	tablespoon		806.9352	0.0	179.5204	4.5333
salt	1 1/2	1/2		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	806.9352	0.0	179.5204	4.5333
white wine	1/2	cup		-	-	-	-
hake fillet	2	lb	cut	806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
white asparagus	4		canned halved	-	-	-	-
egg	2		hard-boiled peeled quartered	143.0	0.72	12.56	9.51
flat leaf parsley			chopped	806.9352	0.0	179.5204	4.5333

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