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50 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
gluten-free
kid friendly
has meat
(?)
Has meat from:
sweet italian sausage
has pasta
has seafood
(?)
Has seafood from:
littleneck clams
mediterranean
vegan
(?)
Not vegan due to:
littleneck clams
sweet italian sausage
heavy cream
vegetarian
(?)
Not vegetarian due to:
littleneck clams
sweet italian sausage
pescetarian
(?)
Not pescetarian due to:
sweet italian sausage
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 78.7% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.6% of RDA
• Calories: 24.9% of RDA
• Carbs: 6.4% of RDA
• Fat (total lipid): 41.0% of RDA
• Fiber: 6.4% of RDA
• Fructose: 4.4% of RDA
• Protein: 24.3% of RDA
• Sodium: 78.7% of RDA
• Sugar: 15.9% of RDA
• Vitamin A (IU): 39.4% of RDA
• Vitamin B6: 16.7% of RDA
• Vitamin C: 12.8% of RDA
• Iron: 11.1% of RDA
• Magnesium: 14.9% of RDA
• Manganese: 7.9% of RDA
• Niacin: 10.2% of RDA
• Potassium: 14.6% of RDA
• Zinc: 12.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
17.7
g
Calories
497
 
Fiber
1.80
g
Iron
2.09
mg
Protein
27.3
g
Sodium
1062
mg
Sugars
4.96
g
Fat (total lipid)
25.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
48
whole
+
-
 
approx 4 pounds with shells. cleaned and scrubbed.
 
2
whole
+
-
 
casing removed and meat separated into small pieces.
 
1
whole
+
-
 
medium size, thinly sliced.
 
4
stalks
+
-
 
finely chopped.
 
5
cloves
+
-
 
minced.
 
1/2
bulbs
+
-
 
thinly sliced (optional).
 
1 1/2
cups
+
-
 
 
3/4
cups
+
-
 
such as Muscat.
 
2
sprigs
+
-
 
about a tsp, chopped.
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
chopped.
 
1/4
cups
+
-
 
 
 
 
 
 
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PREPARATION
1.
In a large saucepan heat the olive oil over medium heat.
2.
Add the onions and cook, until soft, for about 3-4 min.
3.
Add the garlic, celery and fennel and cook for another 3-4 minutes.
4.
Add the sausage meat and cook for another 5 minutes, until the meat is cooked through.
5.
Add the wine (both dry and sweet) and bring to a boil. Add the tarragon.
6.
Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes.
7.
Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes.
8.
Spoon the clams into bowls or soup plates.
9.
Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 497
Protein 27.3 g
Carbohydrates 17.7 g
Iron 2.09 mg
Fiber 1.80 g
Calcium 76.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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