Try this Spanish Clams and Rice recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Simmer the onion, garlic, ham, tomatoes and clam broth in a saucepan over medium heat for 20 minutes. If sauce has evaporated to less than 2 cups, add additional clam juice, wine or water. Add the saffron. Meanwhile, scrub the clams. Place rice in a large ovenproof skillet or casserole dish with lid. Arrange clams over rice. Pour sauce over all, cover and bake for 25 minutes, or until rice is cooked and liquid is nearly all absorbed. Recipe By : South Carolina Wildlife and Marine Resources Dept. Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@micron.net] NOTES : An easy to prepare lowfat dish with an ethnic flair.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 255 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 20.7mg | 1 % | |
Potassium 193.2mg | 5 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 50.7g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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