Try this Cajun Clams recipe, or contribute your own.
Suggest a better descriptionMince onion, green pepper and celery; set aside. Melt butter on high heat in frying pan, add vegetables and saute until soft and translucent, about 4-5 minutes. Stir periodically with a wooden spoon. Add clams, including broth, and stir. Season with Worcestershire sauce, Cajun seasoning and onion powder. Taste, adding salt and pepper or more Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5 minutes. Then add Italian bread crumbs. Place in clam shells or shells purchased in a gourmet store. Add paprika for color. Place under broiler 5 minutes or until browned. Makes 12-14 servings. NOTE: You can do everything ahead except the broiler step and freeze the clams, covered tightly with foil, until the day of the party. Take out to defrost in refrigerator and broil at the last minute. FROM SOME NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 163 | ||
Calories from Fat: 140 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 203.5mg | 7 % | |
Potassium 38.4mg | 1 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.1g | ||
Protein 1g | 1 % | |
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: 163
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