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CATEGORY CUISINE TAG YIELD
Seafood Spanish Casseroles, Fish & seaf 6 Servings

INGREDIENTS

20 Clams
1 Onion, finely chopped
1 Garlic clove, finely chopped
4 oz Smoked ham, fat removed
1 c Canned tomatoes, with juice
2 c Clam broth
1/4 t Black pepper
1 pn Saffron
1 c Raw rice

INSTRUCTIONS

Preheat oven to 350 degrees F.  Simmer the onion, garlic, ham,
tomatoes and clam broth in a saucepan over medium heat for 20  minutes.
If sauce has evaporated to less than 2 cups, add additional  clam
juice, wine or water. Add the saffron.  Meanwhile, scrub the  clams.
Place rice in a large ovenproof skillet or casserole dish  with lid.
Arrange clams over rice. Pour sauce over all, cover and  bake for 25
minutes, or until rice is cooked and liquid is nearly all  absorbed.
Recipe By     : South Carolina Wildlife and Marine  Resources Dept.
Posted to MC-Recipe Digest V1 #257  Date: Thu, 24 Oct 1996 01:55:44
-0700  From:   John and Deirdre Fisher[SMTP:fish@micron.net]  NOTES :
An easy to prepare lowfat dish with an ethnic flair.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 153
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 9.1mg
Sodium: 324.8mg
Potassium: 193mg
Carbohydrates: 31.6g
Fiber: 3g
Sugar: 2.5g
Protein: 5.7g


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