Clams (Almejas En Cazuela)
Yield
16 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
clams
|
*
|
| 4 | each |
garlic cloves
chopped |
|
| ½ | each |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
bread crumbs
|
|
| 1 | cup |
red wine
|
*
|
| 2 | each |
limes
juice only |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
clams
|
*
|
| 4 | each |
garlic cloves
chopped |
|
| 0.5 | each |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
bread crumbs
|
|
| 237 | ml |
red wine
|
*
|
| 2 | each |
limes
juice only |
|
| 1 | x |
vegetable oil
|
*
|
Directions
Wash the clams with a brush to clean the sand out.
Soak them in water and salt for 15 minutes.
Heat the oil in a clay pot and fry the onion and garlic.
Add the drained clams and fry, stirring constantly so the clams so they don't stick.
Add the lime juice, wine parsley, and a half cup of water.
Sprinkle with bread crumbs and let boil 5 minutes.
Add salt and serve in the same pot.
