Directions:
- Scrub the clams using an abrasive scouring pad, then soak in cold water
- Taking care to leave any sand undisturbed. Discard the water.
- Cook the chorizo and bacon in a large, heavy 8-quart saucepot over medium-high heat or until well browned. Pour off fat. Add the garlic and red pepper and cook for 3 minutes. Add the broth, wine and tomatoes. Heat to a boil.
- Add the clams. Cover and cook over high heat until the clams open, stirring often. Sprinkle with cilantro and season to taste. Discard any clams that do not open.
- Divide the clams among 4* serving bowls. Ladle the broth mixture over the clams. Garnish with cilantro and serve with bread.
- * Serves 6 as an appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.49 Kcal (2326 kJ) | ||
| Calories from fat | 400.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.5g | 68% | |
|---|---|---|---|
| Cholesterol | 87.3mg | 29% | |
| Sodium | 1488.24mg | 62% | |
| Potassium | 517.92mg | 11% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 21.77g | 44% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.12 Kcal (825 kJ) | ||
| Calories from fat | 142.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 68% | |
|---|---|---|---|
| Cholesterol | 30.98mg | 29% | |
| Sodium | 528.11mg | 62% | |
| Potassium | 183.79mg | 11% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 0.29g | 3% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 7.72g | 44% | |
| Vitamin C | 4.1mg | 19% | |
| Iron | 0.5mg | 8% | |
| Calcium | 10.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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