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Barbecued Clams With Corn Salsa (Bbq)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.3469
Energy (kCal)1321.1806
Carbohydrates (g)277.2665
Total fats (g)15.2085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the clams in a large bowl. Cover with cold water and add a handful of salt. Leave to soak for 30 minutes to rise out the sand and grit. | 2. Meanwhile, skin the tomatoes by placing in a heatproof bowl and pouring boiling water over to cover. Let stand for 30 seconds then drain and plunge into cold water. The skins should slide right off. Cut the tomatoes in half, deseed, and chop the flesh. | 3. To make the salsa, combine the tomatoes, garlic, corn, cilantro, scallions, cumin, lime juice, and chili in a bowl. Season with salt to taste. | 4. Drain the clams, discarding the ones that have opened. Place the clams on the hot coals of a barbecue, allowing about 5 minutes per side. They will pop open when they are ready. | 5. Immediately remove from the barbecue, top with the salsa and serve with lime wedges for squeezing over the clams. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    clam shell 4 1/2 - - - -
    tomato 5 ripe 310.3448 68.8156 16.1919 2.6987
    garlic clove 2 chopped - - - -
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    scallion 3 sliced 96.0 22.02 5.49 0.57
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    green chile 1/2 - 1 deseeded chopped - - - -
    salt - - - -
    lime wedge - - - -

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



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