Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
562
Calories
53g
Protein
32g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons (1/4 stick) butter
- 8 ounces andouille sausage, cut into 1/2-inch cubes
- 2 fresh poblano chiles,* cut into 1/2-inch squares
- 1 yellow bell pepper, cut into 1/2-inch squares
- 1 red bell pepper, cut into 1/2-inch squares
- 1/4 teaspoon dried crushed red pepper
- 4 pounds Manila clams, scrubbed
- 1/2 cup dry Sherry
- 1/2 cup heavy whipping cream
- 1/2 cup chopped fresh cilantro, divided
- 2 teaspoons Sherry wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes