Photo: Dana DeVolk
West Coast Hot Pot Recipe
14 ingredients
6 servings
openrecipes
This is Shutters' version of shellfish chowder, with a few signature touches. First, we keep it on the light side—the clams and mussels bathe in a fragrant...
Estimated Nutrition (whole recipe, rough)
545
Calories
35g
Protein
19g
Fat
57g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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 pound clams
- 1 pound mussels
- 1 (750-ml) bottle dry white wine
- 1/2 cup light or white miso paste
- 1 tablespoon extra-virgin olive oil
- 3 strips bacon, diced
- 2 stalks celery, diced
- 1/2 medium yellow onion, diced
- 2 large russet or Yukon gold potatoes, peeled and diced
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh tarragon
- Kosher salt and white pepper
- 1 cup half-and-half
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes