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Ingredientes
- 24 x Littleneck clams
- 3 c. Shucked cherrystone clams, with liquor
- 4 c. Clam juice or possibly water as needed
- 3/4 c. Quinoa
- 3 Tbsp. Extra virgin olive oil
- 1 x Onion finely minced
- 4 x Garlic cloves finely minced
- 2 x Jalapeno chiles seeded, minced fine
- 1 x Bay leaf
- 1 Tbsp. Grnd cumin
- 1/4 tsp Freshly-grnd black pepper
- 1 Tbsp. Tomato paste
- 8 sm Red rose potatoes quartered
- 1 c. White wine
- 2 x Garlic cloves slivered
- 1 tsp Salt
- 1/2 tsp Red pepper flakes
- 1 x Red bell pepper stemmed, seeded, cut fine julienne
- 1/2 bn Cilantro, leaves only finely minced
Direcciones
- Wash and vigorously scrub the littlenecks under cool running water. Place them on a tray, cover with a damp cloth, and set aside till ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerated.
- Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add in sufficient additional clam juice or possibly water to make the liquid up to 5 1/2 c.. Set aside, refrigerated.
- Place the quinoa in a bowl and add in sufficient cool water to cover by about 2 inches. Let soak for 5 min, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cool running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain.
- In a large casserole with a cover, preferably earthenware, heat the extra virgin olive oil over medium-low heat. Add in the onion and saute/fry till it is totally translucent/soft but not browned, about 8 min. Increase the heat to medium and add in the garlic, chiles, bay leaf, cumin, and pepper. Stir over the heat for 2 min more, or possibly till the aroma of the garlic is released. Add in the tomato paste, minced clams, and potatoes and stir together to mix. Pour in 4 1/2 c. of the reserved clam juice, bring up to a simmer and cook for 10 min. Stir in the quinoa and cook for 25 min more, stirring occasionally.
- While the quinoa is cooking, in another large saucepan reduce the white wine by half over medium heat. Add in the garlic, salt, pepper flakes, julienned red pepper, and the remaining 1/2 c. clam juice and cook for 5 min, stirring occasionally. Add in the littlenecks, cover the pan and reduce the heat to low, and cook for 10 to 15 min, or possibly till the clams have barely opened, gently stirring the mix once during the cooking time. Mound the quinoa mix onto a large platter and spoon the littlenecks, with all of their juice and the peppers, over the top. Scatter the cilantro over and serve immediately.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 79 | 18% |
| Total Fat 8.96g | 11% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1013mg | 42% |
| Potassium 1344mg | 38% |
| Total Carbs 72.81g | 19% |
| Dietary Fiber 8.6g | 29% |
| Sugars 10.02g | 7% |
| Protein 8.66g | 14% |
