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Recipe Name: Acorda Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Ounce(s) Stale country bread, broken
up into 3/4-Inch Chunks
6 Tablespoon(s) Fruity olive oil
Black pepper, freshly ground
2 Cup(s) White wine
2 Pound(s) Small clams, about 40 well
2 Pound(s) Mussels, about 40
4 Cup(s) Clam juice or fish stock
1/2 Cilantro, leaves only
4 Cloves garlic
1 Pound(s) Large shrimp, about 18
Shelled & Deveined and
into 1/2-Inch Piece
6 Free range eggs, optional
lightly beaten
Cilantro sprigs, for garnish
Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with
3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Spread the bread on a baking sheet and toast until golden,
watching carefully. Set aside. In a large saucepan or stockpot,
combine the wine and the clams. Cover the pan and, over medium
highheat, cook the clams, shaking the pan occasionally, for about 10
minutes. Remove the clams to a bowl with a slotted spoon, discarding
any that have not opened. Add the mussels and cook in the same way,
again discarding any that do not open. Transfer the mussels to the
bowl with the clams, and remove all the meat from the shells. Set the
shellfish aside. Discard the shells and add the liquor from the bowl
back into the pan with the wine. Strain the cooking water through a
fine strainer lined with cheesecloth, return it to a clean pan, and
add the clam juice. Meanwhile, in a mortar and pestle or a food
processor, process the cilantro, garlic, and 3/4 teaspoons salt to a
paste. Transfer the mixture to a large, heated serving tureen with a
lid and stir in the remaining 3 tablespoons olive oil. Bring the wine
and clam juice mixture back to a simmer and add the cooked shellfish
and the raw shrimp. Simmer for 3 minutes, add the bread chunks and
stir for 2 minutes more, or until the soup is very hot. Drizzle the
egg mixture over the top, stirring slowly in a circle. Immediately
pour the simmering mixture into the tureen, stir to mix, and ladle the
soup into heated bowls at the table. Garnish with a sprig of cilantro.
Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Recipe By : TOO HOT TAMALES SHOW #TH6194 Posted to MC-Recipe
Digest V1 #287 Date: Sat, 09 Nov 1996 08:27:59 -0600 From: Pat Asher

Nutrition (calculated from recipe ingredients)
Calories: 4511
Calories From Fat: 1925
Total Fat: 214.9g
Cholesterol: 1261mg
Sodium: 10159.5mg
Potassium: 3688.3mg
Carbohydrates: 380.4g
Fiber: 7.4g
Sugar: 13.4g
Protein: 171.4g

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