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Steamed Clams In Wine and Chorizo

 
One serving costs about $3.05 One serving costs about $3.05

$3.05 per serving

14 people like this recipe

14 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:51%

Spoonacular Score: 51%

 

You can never have too many main course recipes, so give Steamed Clams In Wine and Chorizo a try. For $3.05 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 558 calories, 26g of protein, and 37g of fat. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onion, cilantro, garlic clove, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. A few people made this recipe, and 14 would say it hit the spot. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Try Steamed Clams in Wine and Chorizo, The Secret Ingredient (Chorizo): Chorizo-Steamed Mussels and Clams with White Beans, and Steamed Clams with Chorizo Oil for similar recipes.

Clams works really well with Chardonnay, Muscadet, and Riesling. 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. You could try Ghost Pines Sonoma County Napa County Monterey County Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 27 dollars per bottle.

Ghost Pines Sonoma County Napa County Monterey County Chardonnay

Selected from three of California's most recognized Chardonnay appellations, Sonoma, Monterey and Napa, our Ghost Pines Chardonnay offers expressive, fruit-forward characteristics. The artful combination of these three regions delivers baked apple, pear and lemon cream flavors, accented by an elegant finish of sweet vanilla.

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 lb
0.25 lb spanish chorizo
spanish chorizo
0.5 tsps
0.5 tsps cumin seeds
cumin seeds
0.75 cups
0.75 cups dry white wine
dry white wine
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
1
1  garlic clove
garlic clove
0.33 lb
0.33 lb little neck clams
little neck clams
2 Tbsps
2 Tbsps olive oil
olive oil
3.53 oz
3.53 oz onion
onion
0.25 tsps
0.25 tsps salt
salt
3.53 oz
3.53 oz yellow bell pepper
yellow bell pepper
0.25 lb spanish chorizo
0.25 lb
spanish chorizo
0.5 tsps cumin seeds
0.5 tsps
cumin seeds
0.75 cups dry white wine
0.75 cups
dry white wine
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
1  garlic clove
1
garlic clove
0.33 lb little neck clams
0.33 lb
little neck clams
2 Tbsps olive oil
2 Tbsps
olive oil
3.53 oz onion
3.53 oz
onion
0.25 tsps salt
0.25 tsps
salt
3.53 oz yellow bell pepper
3.53 oz
yellow bell pepper

Equipment

pot
pot
pot
pot


Instructions

  1. Cook onion, bell pepper, garlic, cumin seeds and salt in oil in a deep pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 mins. Stir in Wine and bring to boil.
  2. Add clams and chorizo, then boil, covered until clams open, 7-8 mins. (Discard any clams that are not open)
  3. Season with pepper and stir in cilantro.
  4. Serve these clams with some crusty bread for sopping up the sauce.

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

Price Breakdown

Cost per Serving: $3.05
Ingredient
¼ pounds spanish chorizo
½ teaspoons cumin seeds
¾ cups dry white wine
2 tablespoons fresh cilantro
1 garlic clove
1 kg little neck clams
2 tablespoons olive oil
100 grams onion
100 grams yellow bell pepper
Price
$1.50
$0.13
$2.44
$0.03
$0.07
$0.94
$0.33
$0.22
$0.44
$6.10

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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!

  • 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).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • 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.

  • 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.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
461 Calories
21g Protein
28g Total Fat
13g Carbs
9% Health Score
Limit These
Calories
461
23%

Fat
28g
43%

  Saturated Fat
7g
45%

Carbohydrates
13g
5%

  Sugar
3g
3%

Cholesterol
57mg
19%

Sodium
1428mg
62%

Alcohol
9g
52%

Get Enough Of These
Protein
21g
43%

Vitamin B12
8µg
141%

Vitamin C
96mg
116%

Selenium
23µg
34%

Phosphorus
196mg
20%

Iron
3mg
19%

Vitamin E
2mg
17%

Manganese
0.34mg
17%

Vitamin A
561IU
11%

Vitamin B6
0.22mg
11%

Vitamin K
10µg
10%

Magnesium
36mg
9%

Potassium
294mg
8%

Folate
27µg
7%

Copper
0.13mg
6%

Calcium
62mg
6%

Fiber
1g
6%

Zinc
0.7mg
5%

Vitamin B3
0.9mg
5%

Vitamin B2
0.07mg
4%

Vitamin B1
0.06mg
4%

Vitamin B5
0.31mg
3%

covered percent of daily need

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