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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes. | 2. Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally. Discard any clams that don't open. | 3. Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl. Sprinkle the parsley on top and serve with plenty of bread as a first course. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1 1/4	1/4		75.65	0.0	16.83	0.425
garlic clove	2		sliced	75.65	0.0	16.83	0.425
pine nut	2/3	cup		605.7	11.772	12.321	61.533
serrano ham	3	ounces	diced	75.65	0.0	16.83	0.425
clam	2	lbs		116.96	4.8552	19.9512	1.3056
flat leaf parsley	2 -3	tablespoons	minced	75.65	0.0	16.83	0.425
bread				-	-	-	-

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