4 Serves
71 Mins
Scrub the littleneck clams thoroughly under cold running water to remove any sand or grit. Rinse the red potatoes and corn on the cob, then cut the potatoes into halves and the corn into large chunks.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
89 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
463 mg / 1,250 mgPotassium
1540 mg / 4,700 mgSodium
2945 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
9 g / 28 gSugar
14 g / 50 gSaturated Fat
14 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium-high heat. Add the sliced andouille sausage and cook until browned, then remove with a slotted spoon.
Add the potatoes and enough water to cover them in the stock pot. Bring to a boil and cook until partially tender, then add the corn and return to a boil.
Add the littleneck clams and the browned sausage back into the pot. Cover tightly and steam until the clams have opened, discarding any that remain closed.
Season the entire mixture with salt and pepper to taste, then serve immediately in large bowls.
25
g149
g14
g
American
Indian