Directions:
- Combine vinegar and saffron in large pot.
- Stir over medium-low heat until saffron begins to release its color, about 1 minute.
- Add tomatoes, shallots, garlic, then both oils.
- Add clams to mixture.
- Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.
- Using tongs, divide clams among 4 bowls.
- Mix parsley leaves into cooking liquid.
- Season to taste with salt.
- Ladle cooking liquid over clams and serve with toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.11 Kcal (2684 kJ) | ||
| Calories from fat | 280.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.11g | 48% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 2071.4mg | 86% | |
| Potassium | 1051.6mg | 22% | |
| Total Carbs | 37.46g | 12% | |
| Sugars | 13.54g | 54% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 56.11g | 112% | |
| Vitamin C | 51.5mg | 86% | |
| Iron | 8.1mg | 45% | |
| Calcium | 200.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 89.62 Kcal (375 kJ) | ||
| Calories from fat | 39.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 48% | |
|---|---|---|---|
| Cholesterol | 14.26mg | 34% | |
| Sodium | 289.57mg | 86% | |
| Potassium | 147.01mg | 22% | |
| Total Carbs | 5.24g | 12% | |
| Sugars | 1.89g | 54% | |
| Dietary Fiber | 0.7g | 20% | |
| Protein | 7.84g | 112% | |
| Vitamin C | 7.2mg | 86% | |
| Iron | 1.1mg | 45% | |
| Calcium | 28mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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