HOW TO STEAM LITTLE NECK CLAMS RECIPES

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PORTUGUESE SEAFOOD STEW - SKINNYTASTE



Portuguese Seafood Stew - Skinnytaste image

Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

3 dozen little neck clams (scrubbed and clean)
1 lb large shrimp (peeled and deveined)
1 lb bay scallops
1 tbsp extra virgin olive oil
4 cloves garlic (minced)
1/2 onion (chopped)
1.75 oz 1 link chorizo sausage, sliced
1 large ripe tomato (diced)
3/4 cup dry white wine (I used Pinot Grigio)
1/4 cup water
1 bay leaf
1/2 cup fresh parsley (finely chopped)
kosher salt and fresh pepper to taste

Steps:

  • In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft.
  • Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
  • Add the clams, mix well and cover.
  • Cook about 5 minutes or until all the clams open (discard any closed clams).
  • Add shrimp and scallops and cook an additional 2-3 minutes, until seafood is completely cooked and the shrimp are opaque.
  • Ladle into bowls and top with a little fresh parsley.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 447 kcal, CarbohydrateContent 16.5 g, ProteinContent 59.5 g, FatContent 10.5 g, SodiumContent 1554.5 mg, FiberContent 1 g, SugarContent 3 g, SaturatedFatContent 3 g, CholesterolContent 242 mg

PORTUGUESE SEAFOOD STEW - SKINNYTASTE



Portuguese Seafood Stew - Skinnytaste image

Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

3 dozen little neck clams (scrubbed and clean)
1 lb large shrimp (peeled and deveined)
1 lb bay scallops
1 tbsp extra virgin olive oil
4 cloves garlic (minced)
1/2 onion (chopped)
1.75 oz 1 link chorizo sausage, sliced
1 large ripe tomato (diced)
3/4 cup dry white wine (I used Pinot Grigio)
1/4 cup water
1 bay leaf
1/2 cup fresh parsley (finely chopped)
kosher salt and fresh pepper to taste

Steps:

  • In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft.
  • Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
  • Add the clams, mix well and cover.
  • Cook about 5 minutes or until all the clams open (discard any closed clams).
  • Add shrimp and scallops and cook an additional 2-3 minutes, until seafood is completely cooked and the shrimp are opaque.
  • Ladle into bowls and top with a little fresh parsley.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 447 kcal, CarbohydrateContent 16.5 g, ProteinContent 59.5 g, FatContent 10.5 g, SodiumContent 1554.5 mg, FiberContent 1 g, SugarContent 3 g, SaturatedFatContent 3 g, CholesterolContent 242 mg

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