- Recipes Home
- Interest Groups
Spice & Nut Stuffed Clams Recipe
|Clams||2 Dozen (Use Little Neck Or Rock)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs) (Use Raw Ones)|
|Pine nuts||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1615 Calories from Fat 708
% Daily Value*
Total Fat 82 g125.6%
Saturated Fat 9.2 g45.8%
Trans Fat 0 g
Cholesterol 163.2 mg
Sodium 1283 mg53.5%
Total Carbohydrates 115 g38.3%
Dietary Fiber 7.2 g28.8%
Sugars 10.4 g
Protein 76 g152.7%
Vitamin A 80.4% Vitamin C 213.4%
Calcium 35.7% Iron 410.2%
*Based on a 2000 Calorie diet
Place in skillet with wine, water, and salt.
Cover; steam until the shells open.
Discard any clams that do not open.
Cool; remove clams from shells.
Save shells; strain pan juices.
Heat oil in medium saucepan.
Saute onion until golden.
Add rice and 1 cup juices; bring to boil.
Cover; reduce heat to low.
Cook 15 minutes.
Add pepper, spices, currants, pine nuts, and parsley.
Cook 5 minutes; cool.
Dice clams; and add to pilaf.
Stuff shells with rice mixture; chill.