376.1 Cals 50.1 Protein 9.7 Carbs 11 Fats
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
INGREDIENTS
3 dozen little neck clams, scrubbed and clean
1 lb large shrimp, peeled and deveined
1 lb scallops
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 onion, chopped
1.75 oz 1 link chorizo sausage, sliced
1 to mato, 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
salt and fresh pepper to taste
INSTRUCTIONS
In a large heavy pot, saute garlic and onion in olive oil over medium flame for about 2 minutes.
Add chorizo, tomatoes, wine, 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.
Ladle into bowls and top with a little fresh parsley.
Serving: 1/4th of recipe, Calories: 376.1kcal, Carbohydrates: 9.7g, Protein: 50.1g, Fat: 11g, Sodium: 913.6mg, Fiber: 0.9g, Sugar: 0.1gBlue Smart Points:4Green Smart Points:9Purple Smart Points:4Points +:8
Health & Nutrition
