Clam Creole Recipe
Ingredients
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Green pepper | 1⁄2 Cup (8 tbs) | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs) | |
| Butter | 2 Tablespoon | |
| Littleneck clams | 24 | |
| Flour | 1⁄2 Tablespoon | |
| Lemon juice | 1⁄2 Teaspoon | |
| Lemon | 1⁄2 | |
| Pimento | 1 Tablespoon | |
| Cream | 1 Tablespoon | |
| Paprika | To Taste |
Nutrition Facts
Serving size
Calories 74 Calories from Fat 23
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 6.6 mg2.2%
Sodium 55.4 mg2.3%
Total Carbohydrates 12 g4.1%
Dietary Fiber 1.1 g4.4%
Sugars 3.9 g
Protein 1 g2.6%
Vitamin A 4.7% Vitamin C 28.7%
Calcium 1.2% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
1) Take a skillet and heat 1 tablespoon butter in it. Add onion and green pepper.
2) Sauté until vegetables become tender.
3) Add the clams with juice. Bring the mixture to a boil.
4) Take a bowl and mix flour with butter.
5) Stir into the clam mixture.
6) Add pimento and lemon juice. Simmer for about 5 minutes, stirring constantly.
7) Add cream and sprinkle with paprika immediately before serving.
SERVING
8) Serve Clams Creole on toast.
Chef
