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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the clams in cold water for an hour to help remove any sand or grit inside them. | 2. Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot. | 3. Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes. | 4. Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened. | 5. Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry. | 6. Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice. | 7. Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside. | 8. Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika. | 9. Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	2 1/4			658.5382	27.337	112.3344	7.3511
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	3		sliced	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
chili	1		de-seeded chopped	1.25	0.2956	0.0625	0.0062
bay leaf	1 -2			-	-	-	-
sherry wine	1	cup		-	-	-	-
paprika	1/2	teaspoon	ground	3.2430000000000003	0.6209	0.1626	0.1482
parsley			chopped	-	-	-	-
lemon wedge	4			-	-	-	-

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