1. Wash clams in cool water, but do not open. 2. Heat oil and stir-fry garlicand chili paste until fragrent. 3. Add clams, then fish sauce and sugar and stir to mix. 4. Add mint and stock, then cover. Cook until clams open. * if chili paste with soya bean oil is not available, use Thai BBQ Sauce recipie. Recipe By : Joe Sweeney (firstname.lastname@example.org) Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT) From: Sweeney
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1229g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 44 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 153mg||47 %|
|Sodium 5059.7mg||174 %|
|Potassium 1811.8mg||48 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 29.2g|
|Protein 61.2g||87 %|
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: 434
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!