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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large Dutch oven with a lid, heat the oil over medium heat. Turn heat to low and saute the shallot and garlic, just until soft. Do not let them brown. | 2. Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate. | 3. Add the thyme and pepper and cover with lid. Leave clams for 2 minutes. Check to see that most of them are open. Continue cooking up to 4 minutes until they are open. | 4. Remove pan from heat. Discard any clams that have not opened. Add ham and parsley and serve immediately, from the pan. | ---------------------------------------------------------------------------

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
shallot	1		peeled chopped	-	-	-	-
garlic clove	2		peeled chopped	151.3	0.0	33.66	0.85
steamer clam	2			151.3	0.0	33.66	0.85
sherry	3/4	cup		151.3	0.0	33.66	0.85
thyme	1	sprig		-	-	-	-
black pepper			ground	-	-	-	-
jamon serrano	6	ounces	diced	151.3	0.0	33.66	0.85
flat leaf parsley	1/4	cup	chopped	151.3	0.0	33.66	0.85

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