Ingredients For Clams With Hot Pepper, Saffron & Tomato Confit Recipe
2 pint Cherry tomatoes
1 cup Extra virgin olive oil
0.5 cup Lightly packed basil leaves
8 Garlic cloves4 crushed, 4 minced
Kosher salt
0.75 inch 1/2 large baguette, sliced thick on the diagonal
3 Dozen littleneck clams, scrubbed
1 cup Dry white wine
2 tablespoon Unsalted butter
1 teaspoon Crushed Red Pepper
pinch Pinch of saffron threads
0.5 cup Finely Chopped Parsley
1 tablespoon Finely chopped marjoram or oregano
1 Small plum tomato, halved
Nutrition value
852
calories per serving
65 g Fat3 g Protein57 g Carbs4 g FiberOther
Current Totals
65 g Fat
3 g Protein
57 g Carbs
4 g Fiber
MacroNutrients
Carbs
57 g
Protein
3 g
Fiber
4 g
Fats
Fat
65 g
Vitamins & Minerals
Calcium
180 mg
Iron
5 mg
Vitamin A
915 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
64 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
51 mg
Manganese
1 mg
Phosphorus
72 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment