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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Clams In Spicy Salami Sauce

 
One serving costs about $1.65

$1.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free sauce
spoonacular Score:14%

Spoonacular Score: 14%

 

One serving contains 432 calories, 4g of protein, and 39g of fat. For $1.63 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up an of butter, half an onion, spicy salame sausage, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Try Cook the Book: Farro Pasta with Spicy Salami Tomato Sauce and Fresh Mint, Stir-Fried Clams with Spicy Bean Sauce, and Pork Stew w/ Clams, Mussels & Spicy Red Pepper Sauce for similar recipes.

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The J Vineyards & Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

J Vineyards & Winery Chardonnay

The 2014 J Russian River Valley Chardonnay is a fresh, elegant wine with creamy depth and generous aromas of apple, delicate pineapple and lemon punctuated by zesty spice. Vibrant flavors of ripe pear, kiwi and caramelized peaches meld on a broad mid-palate before a bright finish that deftly balances creamy and tart nuances.

» Get this wine on Amazon.com

Ingredients

Servings:
150 gs
150 gs butter
butter
0.15
0.15  fresh clams
fresh clams
1 Tbsp
1 Tbsp extra virgin olive oil
extra virgin olive oil
2 large
2 large garlic
garlic
1 large
1 large onion
onion
6 slices
6 slices salame
salame
1 Tbsp
1 Tbsp tomato paste
tomato paste
1 cup
1 cup white wine
white wine
some
some parsely
parsely
150 gs butter
150 gs
butter
0.15  fresh clams
0.15
fresh clams
1 Tbsp extra virgin olive oil
1 Tbsp
extra virgin olive oil
2 large garlic
2 large
garlic
1 large onion
1 large
onion
6 slices salame
6 slices
salame
1 Tbsp tomato paste
1 Tbsp
tomato paste
1 cup white wine
1 cup
white wine
some parsely
some
parsely


Instructions

  1. Pre soak your clams for 30 to 45 minutes in slightly salted water. It gets rid of any grit.
  2. Melt the butter in the olive oil.
  3. Chop 3 slices of salame and fry them on a low heat for 2 minutes.
  4. Add the onion and garlic and cook until translucent.
  5. Add the tomato paste and white wine.
  6. Allow the alcohol to evaporate and add your clams and the remaining sliced salame.
  7. Mix it all well together.
  8. Cover and let them steam in the juices for 10 to 15 minutes or they have all opened.
  9. Make sure you stir from time to time.
  10. Once cooked, add your chopped parsley and serve in large bowlfuls with some ciabatta, or fresh bread of your choice, to dip in the sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.65
Ingredient
150 gs butter
1 fresh clams
1 tablespoon extra virgin olive oil
2 larges garlic
1 large onion
6 slices salame
1 tablespoon tomato paste
1 cup white wine
Price
$1.29
$0.02
$0.17
$0.13
$0.33
$1.10
$0.06
$3.50
$6.60

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
425 Calories
4g Protein
38g Total Fat
6g Carbs
1% Health Score
Limit These
Calories
425
21%

Fat
38g
59%

  Saturated Fat
21g
134%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
91mg
30%

Sodium
612mg
27%

Alcohol
6g
35%

Get Enough Of These
Protein
4g
8%

Vitamin A
1000IU
20%

Vitamin E
1mg
10%

Vitamin B1
0.15mg
10%

Vitamin B6
0.18mg
9%

Manganese
0.17mg
8%

Vitamin B12
0.5µg
8%

Phosphorus
69mg
7%

Selenium
4µg
7%

Potassium
221mg
6%

Zinc
0.79mg
5%

Vitamin B2
0.09mg
5%

Vitamin B3
1mg
5%

Vitamin K
5µg
5%

Vitamin C
4mg
5%

Magnesium
16mg
4%

Vitamin D
0.56µg
4%

Iron
0.66mg
4%

Fiber
0.83g
3%

Copper
0.06mg
3%

Calcium
28mg
3%

Vitamin B5
0.27mg
3%

Folate
9µg
2%

covered percent of daily need

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