Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 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
- 4 cups fresh clams
- 1 1/2 lbs. ~name,peeled and cut into small pieces
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 sweet pepper, chopped
- 1 coriander leaf
- 8 cups hot water
- salt and pepper
Directions
Place clams in slated water for half an hour.
Remove and put into hot water and cook until the clams open up. Drain and save the water.
When the clams have cooled, remove from the shells and clean.
Cook the onion, tomato and pepper with the coriander in a little oil until soft. Rinse the ~name well. Strain into a pot the water the clams were cooked in to remvove any sand.
Add to this water the cooked vegetables, the ~name and the clams. Simmer about 20 minutes or until the ~name is tender.
Category:Panamanian Recipes
Category:Panamanian Soups