Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 2 lbs of clam
- 2 large peeled and minced tomatoes
- 2 tbsp. of parsley
- 2 tbsp. of minced onion
- 2 green peppers
- 1 tbsp of coriander
- 4 tbsp. of olive oil
- 2 cups of cold water
- Salt and pepper to taste
Directions
Wash the clam and place in a saucepan with shell and all. Cover with the tomato, coriander, onion, pepper and parsley (everything minced). Add the olive oil and water. Season them with salt and pepper. Cover the saucepan and simmer until the clams open and the sauce thickens. Serve in their shell.
Credit: This [http://www.foodmexican.net/ Mexican Food] website
Category:Seafood Recipes
Category:Clams
Category:Mexican Recipes