Clams With Hot Pepper, Saffron & Tomato Confit Recipe
Recipe By Food & Wine
Learn how to make Clams With Hot Pepper, Saffron & Tomato Confit
4.3
17 Rating -
Rate
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Clams With Hot Pepper, Saffron & Tomato Confit Recipe
- 1/2 pint Cherry tomatoes
- 1/4 cup Extra virgin olive oil
- 0.13 cup Lightly packed basil leaves
- 2 Garlic cloves4 crushed, 4 minced
- As required Kosher salt
- 0.19 inch 1/2 large baguette, sliced thick on the diagonal
- 3/4 Dozen littleneck clams, scrubbed
- 1/4 cup Dry white wine
- 1/2 tablespoon Unsalted butter
- 1/4 teaspoon Crushed Red Pepper
- pinch Pinch of saffron threads
- 0.13 cup Finely Chopped Parsley
- 1/4 tablespoon Finely chopped marjoram or oregano
- 1/4 Small plum tomato, halved
Nutrition
value
value
852
calories per serving
65 g Fat3 g Protein57 g Carbs4 g FiberOther
Current Totals
- Fat65g
- Protein3g
- Carbs57g
- Fiber4g
MacroNutrients
- Carbs57g
- Protein3g
- Fiber4g
Fats
- Fat65g
Vitamins & Minerals
- Calcium180mg
- Iron5mg
- Vitamin A915mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B978mcg
- Vitamin B120mcg
- Vitamin C64mg
- Vitamin E9mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus72mg
- Selenium3mcg
- Zinc< 1mg
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
Recipe By Food & Wine