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portuguese

Coriander Clam Stew with Saffron Potatoes

This simmered dish pairs clams, cleaned with new potatoes, halved, saffron threads and onion, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
59 g Carbohydrates
20 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 280g clams, cleaned 241 kcal
  • 192g new potatoes, halved 148 kcal
  • 14g olive oil 124 kcal
  • 72g onion, finely sliced 29 kcal
  • 8g garlic, minced 12 kcal
  • 96g dry white wine 79 kcal
  • 12g cilantro, chopped 4 kcal
  • 12g lemon juice 4 kcal
  • 2g paprika 6 kcal
  • 0g saffron threads 0 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. clams
    Soak clams in cold salted water for 20 minutes if sandy; rinse well. Pat dry.
  2. new potatoessaffron threads
    In a saucepan, cover potatoes with water, add saffron, and simmer 10-12 minutes until just tender; drain and set aside.
  3. olive oiloniongarlic
    Heat olive oil in a wide pan over medium. Add onion and cook 4 minutes until softened; stir in garlic for 30 seconds.
  4. clamsdry white wine
    Add white wine and bring to a strong simmer for 1 minute. Add clams, cover, and cook 4-6 minutes, shaking the pan, until clams open.
  5. new potatoescilantrolemon juicepaprika
    Stir in potatoes, cilantro, paprika, and lemon juice; simmer uncovered 2 minutes to coat and slightly thicken.
  6. clamssaltblack pepper
    Discard any unopened clams. Taste for salt, grind in black pepper, and serve hot.

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