Method:Boiling

1. Formula

1. 1 medium onion, chopped
2. 1 yellow bell pepper, chopped
3. 1 clove garlic, minced
4. 1/2 teaspoon cumin seeds
5. 1/4 teaspoon salt
6. 2 tablespoons olive oil
7. 3/4 cup dry white wine
8. 2 pounds littleneck clams (2 inches wide), scrubbed
9. 1/4 pound dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
10. 2 tablespoons fresh cilantro

2. Nutrition Information

• Calories: 819 kcal
• Carbohydrates: 22 g
• Dietary Fiber: 1 g
• Fat: 39 g
• Protein: 73 g
• Sugars: 12 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
2. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

4. Remark