4 Serves
35 Mins
Prepare the aromatics by finely dicing the onion, bell peppers, and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
1517 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat the cooking oil in a deep pot over medium heat. Add the onion, bell peppers, garlic, cumin seeds, and a pinch of salt. Sauté, stirring occasionally with a wooden spoon, until the vegetables are softened, approximately 8 minutes.
Pour in the wine and bring the mixture to a gentle boil.
Add the clams and chorizo to the pot. Cover with a lid and steam until the clams have opened, which should take about 7 to 8 minutes. Discard any clams that remain closed.
Season the broth with black pepper and stir in the fresh cilantro. Serve immediately in bowls with crusty bread on the side for dipping.
25
g95
g20
g
Yemeni
