Main courses · Fish & seafood
Mixed seafood with tomato and herb sauce
To clean clams: Examine all clams for cracks, chips or broken shells. Discard any clams with broken shells as the clam may be dead or unhealthy. Completely submerge clams in a bowl of cool, fresh water, then cover with a damp kitchen towel and refrigerate for approx. 20 minutes. As the clams are soaking they will naturally purge any salt, sand and particles. Drain clams, refresh water and submerge clams again. You can repeat this process 2-3 times if desired to ensure the clams are thoroughly purged. Once purged, scrub off any barnacles, sand or other debris which may be on clam shells.
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 15–30 min
- Nutrition
- High protein
- Difficulty
- Easy
- lemon
- 0.5
- fresh flat-leaf parsley
- 6 sprigs
- fresh basil
- 3 sprigs
- fresh chives
- 15
- fresh thyme
- 3 sprigs
- garlic
- 1 cloves
- red onion
- 70 g
- semi sun-dried tomatoes
- 50 g
- lemon juice
- 20 g
- brown sugar
- 2 tsp
- balsamic vinegar
- 2 tsp
- butter
- 100 g
- pitted Kalamata olives
- 50 g
- pickled capers
- 1 tbsp
- canned chopped tomatoes
- 400 g
- fresh black mussels
- 750 g
- clams
- 500 g
- cherry tomatoes
- 250 g
- pine nuts
- 30 g
- crusty bread
- crusty bread
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 67.7 g
- Energy
- 2,972.7 kJ
- Calories
- 710.5 kcal
- Fat
- 16.3 g
- Fibre
- 5.9 g
- Carbohydrates
- 21.3 g
Cooking instructions are available on the original Cookidoo® page.
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