
Time to prepare: 25 mins to prep
Time to cook: 40 mins to cook
Time to cook: 40 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0g
Glucose: 1.2g
Fructose: 1.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 1g
Fats
Saturated: 5.2g
Monounsaturated:10.3g
Polyunsaturated: 1.9g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 1.8g 8%
Net Carbs: 5
Sodium: 868.4mg 37%
Potassium: 331.6
Cholesterol: 45.3
Nutritional Values (g)
Calories: 265 Fat: 19g
Protein: 18g Carbs: 7g
Protein: 18g Carbs: 7g
Recipe Instructions
Ingredients
Tomatoes (Red, ripe, canned, packed in tomato juice)
2 can / 380 grams
2 can / 380 grams
Clam (Mollusks, mixed species, raw)
4 lb (with shell), yield after shell remov / 272 grams
4 lb (with shell), yield after shell remov / 272 grams
Garlic (Raw)
2 cloves, minced / 6 grams
2 cloves, minced / 6 grams
Pork and beef chorizo (NAN)
4 oz / 113 grams
4 oz / 113 grams
Olive oil (Salad or cooking)
2 tbsp / 27 grams
2 tbsp / 27 grams
Instructions
Step 1
Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
Step 2
Stir in cleaned and scrubbed clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.