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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Discard any clams that are not firmly shut. | 2. Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water. | 3. Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine. | 4. Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth. | 5. To serve, place the clams in a shallow bowl & pour the broth over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	3			878.051	36.4493	149.7792	9.8015
cornmeal	1	tablespoon		27.6025	5.8629	0.6191	0.2737
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	8	cloves	peeled minced	35.76	7.9344	1.5264	0.12
water	1/4	cup		0.0	0.0	0.0	0.0
wine	1/4	cup		11.3525	0.1613	0.0239	0.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt pepper				-	-	-	-

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