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Raciónes: 4

Ingredientes

Cost per serving $3.86 view details
  • 1 c. white wine
  • 2 c. water
  • 1 Tbsp. crushed pequin chile
  • 3 Tbsp. minced fresh parsley
  • 3 doz very fresh small clams
  • 1 1/2 c. butter
  • 1 1/4 c. extra virgin olive oil
  • 1 tsp crushed pequin chile

Direcciones

  1. To cook the clams:Place the wine, water, chile flakes, and parsley in the bottom of a large stockpot and heat to boiling. Add in the clams, stir with a wooden spoon, cover, and cook over high heat for 10 to 15 min or possibly till the clams open. Throw away any which don't open.
  2. To make the chile butter:Place all the ingredients in a saucepan and heat till the butter has melted and the oil is warm.
  3. SERVING SUGGESTIONS: Serve the butter in small bowls to dip the clams, along with hunks of sourdough bread or possibly bolillos (Mexican rolls) to sop up any excess chile butter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 413g
Recipe makes 4 servings
Calories 1317  
Calories from Fat 1211 92%
Total Fat 137.35g 172%
Saturated Fat 53.13g 213%
Trans Fat 0.0g  
Cholesterol 211mg 70%
Sodium 546mg 23%
Potassium 349mg 10%
Total Carbs 3.91g 1%
Dietary Fiber 0.1g 0%
Sugars 0.54g 0%
Protein 11.19g 18%
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