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Steamed Clams with Miso Aioli and Harissa
16 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
1135
Calories
77g
Protein
25g
Fat
143g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 4 tablespoons fresh lemon juice
- 1 tablespoon yellow miso
- 1 tablespoon canola oil
- 1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices
- 3 garlic cloves, peeled, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 cup sliced shallots
- 2 pounds Manila clams, scrubbed, rinsed, drained
- 3/4 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons yellow miso
- Harissa powder
- Ingredient info: powder is a spice blend sold at Middle Eastern markets and at wholespice.com. if unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ground ancho chiles; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes