Clams with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 39.36 g | (40 %) | ||
| Fat | 11.27 g | (10 %) | ||
| Carbohydrates | 18.2 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 330.97 mg | (41,371 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 13.85 mg | (115 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 79.26 μg | (26 %) | ||
| Pantothenic acid | 1.86 mg | (31 %) | ||
| Biotin | 3.77 μg | (8 %) | ||
| Vitamin B₁₂ | 124.63 μg | (4,154 %) | ||
| Vitamin C | 98.56 mg | (104 %) | ||
| Potassium | 1,739.76 mg | (43 %) | ||
| Calcium | 165.76 mg | (17 %) | ||
| Magnesium | 83.61 mg | (28 %) | ||
| Iron | 4.88 mg | (33 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.61 g | |||
| Cholesterol | 85.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 red Bell pepper
- 2 Tomatoes
- 400 grams Zucchini
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 2 Tbsps Cognac
- 600 milliliters fish stock
- salt
- peppers
- 1 sm can Saffron (0.1 grams)
- 500 grams clam
- 1 Tbsp freshly chopped thyme
Preparation steps
1.
Peel, halve and cut the onion into strips. Peel garlic and finely chop. Rinse the bell pepper and the tomatoes, cut in half, remove seeds and cut both into strips.
2.
Rinse, trim and cut the zucchini in half lengthwise.
3.
Saute the onion with the bell pepper, zucchini and garlic in hot oil for 3-4 minutes. Add the tomato, pour in the wine and cognac. Pour in the fish stock. Season with salt and pepper Add the saffron and simmer for about 10 minutes. Then add the rinsed clams and cook covered for 6-8 minutes until clams open up (remove unopened clams).
4.
Sprinkle to taste with thyme and serve.
