Clam-Tamale Pie Recipe
Ingredients
| Green pepper | 1⁄2 Cup (8 tbs), finely chopped | |
| Onion | 1⁄2 Cup (8 tbs), finely chopped | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Chili powder | 3 Teaspoon | |
| Canned chopped clams | 8 Ounce | |
| Canned cream style corn | 11 Pound | |
| Canned stewed tomatoes | 1 Pound | |
| Sauterne/Chablis or white dinner | 1 Cup (16 tbs) | |
| Uncooked yellow corn meal | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pitted ripe olives | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 946 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 45.5 mg15.2%
Sodium 2798.8 mg116.6%
Total Carbohydrates 192 g64.1%
Dietary Fiber 14.7 g58.6%
Sugars 31 g
Protein 28 g56.2%
Vitamin A 39.8% Vitamin C 107.3%
Calcium 10.2% Iron 92.5%
*Based on a 2000 Calorie diet
Directions
1) In a frying pan, melt the butter and sauté the green pepper and onion till soft
2) Add in the chili powder and cook for a few minutes
3) Add in the un-drained clams, corn, tomatoes and wine
4) Stir in the cornmeal
5) Check for seasoning and add salt if required
6) Tip in the olives and mix well
7) Take a casserole and place the mixture into it
8) Bake at 350F for 30 minutes
SERVING
9) Serve warm with some crusty bread
Chef
