Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 cups chopped onions
- 1 cup chopped red pepper
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1/2 cup butter or margarine
- 2 cups uncooked U.S. arborio or medium grain rice
- 4 cups clam juice
- 4 cups water, divided
- 2 tablespoons olive oil
- 1 1/2 cups diced carrots
- 1 pound bay scallops
- 1 pound minced clams
- 1 1/2 cups frozen peas, thawed
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- =
Directions
Cook onions, red pepper, garlic, thyme and basil in butter in large skillet or saucepan over medium-high heat until onions and pepper are tender, about 2 to 3 minutes. Add rice and stir to coat. Add clam juice; reduce heat to medium. Cook, stirring constantly, until absorbed. Add 2 cups water. Continue stirring and adding water, 2 cups at a time, allowing each 2 cups to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
Heat oil over medium-high heat in large skillet. Add carrots and cook until tender crisp. Stir in scallops, clams and peas; cook 2 to 4 minutes. Fold scallop mixture into rice. Stir in cheese, salt and white pepper. Serve immediately.