Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
- Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
- Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 51 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 30 grams, Sodium 1178 milligrams, Sugar 15 grams, TransFat 0 grams
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