xiaoxl/recipe_data huggingface dataset:
Crunchy Maple Cookies


Ingredients:
shortening, brown sugar, egg, maple syrup, vanilla, flour, baking powder, salt

Directions:
Cream shortening and sugar., Blend in egg, syrup and vanilla., Add flour, salt and baking powder, sifted together and beat well., Shape into 1-inch balls and coat with white sugar., Bake for 10 minutes in 350 degrees oven.
Irish Cowboy


Ingredients:
irish cream, creme de menthe

Directions:
"Skae all ingredients in a cocktail shaker with ice, serve in a chilled glass."
Easy Spaghetti Bolognese


Ingredients:
beef, garlic clove, onion, celery rib, carrot, tomato puree, dried oregano, beef bouillon cube, chili sauce, salt

Directions:
heat oil in Medium sauce pan, add onion and garlic, stir until soft, add the meat, breaking it up with fork and cook until its browned.
Add the bottle of tomato and chilli sauce and all the ingredients except the carrot, simmer for at least 20 minutes, adding a little water if it gets too dry, but only a little, then add the grated carrot and cook until its soft.
this is enough for 4 - 5 servings.
Pan-Fried Butter Beans
Category: side-dish
By Chef John

I can see where a recipe title with the words 'fried' and 'butter' appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.

Ingredients:
3 tablespoons olive oil
1 (15 ounce) can butter beans - drained, rinsed, and patted dry
2 cloves garlic, peeled and bruised, or more to taste
2 sprigs fresh rosemary
1 pinch red pepper flakes, or more to taste
salt and ground black pepper to taste
1 tablespoon white wine vinegar

Directions:
Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 167.4
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 13.9 g
Sugars: 0.9 g
Dietary fiber: 3.5 g
Protein: 5.1 g
Sodium: 373.1 mg
Low-Sodium Cajun Seasoning


Ingredients:
oregano, thyme, paprika, cayenne, black pepper, sugar, cumin

Directions:
"Blend all ingredients and store in an airtight container."
Zesty Confetti Salad With Quinoa


Ingredients:
quinoa, broccoli, carrot, red cabbage, jicama, red bell pepper, scallion, cauliflower, black sesame seed, fresh cilantro, lime juice, olive oil, chili powder, cumin, salt

Directions:
Rinse quinoa well.  Combine with 3/4 cup water in small saucepan.  Bring to a boil.  Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa.  Remove from heat and cool to room temperature or cooler.
Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance".  Remove from heat.
In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt.  Blitz until a rough paste forms.  (It looks a little funny at this stage--don't worry!].
In a very large bowl, combine veggies, quinoa and sesame seeds and toss.  Add citrus-pepita dressing and mix well to coat.  Chill at least one hour; overnight is ideal.
Cinnabon® Cinnamon Roll Cake
Category: desserts
By CJ

My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.

Ingredients:
3 cups all-purpose flour
1 ½ cups milk
1 cup white sugar
2  eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan. Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect. Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes. Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 9x13-inch cake

Calories: 539.2
Fat: 21.1 g
Saturated fat: 12.9 g
Carbohydrates: 83.1 g
Sugars: 56.9 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 84.8 mg
Sodium: 380.1 mg
Vegan Banana-Coconut Ice Cream (Soy-Free)


Ingredients:
bananas, fresh lemon juice, vanilla extract, coconut milk, unsweetened dried shredded coconut, carob chips, semisweet vegan chocolate chips

Directions:
Place all ingredients except shredded coconut and carob chips in blender or food processor.  Puree, scraping sides occasionally, until uniform.
If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
Enjoy, and store leftovers in the freezer.
Salsa Deviled Eggs
Category: appetizers-and-snacks
By Eggland's Best

These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.

Ingredients:
6  Eggland's Best Eggs, hard cooked and peeled
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream
2 teaspoons fresh salsa
1 teaspoon Chopped fresh cilantro

Directions:
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well. Spoon about 1 tablespoon egg yolk mixture into each egg white half. Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired. Cover and refrigerate until serving time or up to 24 hours.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 35.4
Fat: 2.4 g
Saturated fat: 0.8 g
Carbohydrates: 0.5 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 2.9 g
Cholesterol: 93.6 mg
Sodium: 61.1 mg
Mushroom and Swiss Chicken Skillet


Ingredients:
boneless skinless chicken breasts, egg, salt, garlic powder, fresh ground black pepper, cayenne pepper, fresh mushrooms, butter, ham, swiss cheese

Directions:
In a bowl slightly beat the egg.
In another shallow bowl combine cracker crumbs with salt, garlic powder, black pepper and cayenne.
Dip chicken in egg allowing excess to drip off, then coat in the crumbs; set aside.
In a large heavy skillet saute mushrooms in 2 tbsp butter until tender; remove and set aside.
In the same skillet melt remaining 2 tbsp butter; add chicken and cook over medium heat for about 3-4 minutes on each side, or until chicken is done.
Top each chicken breast with a ham slice, mushrooms, and a cheese slice.
Broil for 4 inches from heat for 1-2 minutes or until cheese is melted.
Green Beans with Warm Bacon Dressing


Ingredients:
green beans, bacon, shallot, white wine vinegar

Directions:
Cook beans in a large pot of salted water until tender, about 8 minutes.
Drain and transfer to a bowl.
While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
Drain bacon on paper towels.
Add shallot to skillet and saute 30 seconds.
Remove from heat and cool slightly.
Stir vinegar into shallot mixture.
Season with salt and pepper.
Pour dressing over green beans and toss until coated.
Crumble bacon over.
Turkey (Or Chicken) Meatballs With Sweet Chili Sauce


Ingredients:
ground turkey, chicken, green onions

Directions:
Combine all ingredients together.
In a pan lightly oiled (I use Pam], fry over medium heat until completely brown, about 5-10 minutes.
Bake in a preheated 350* oven until cooked through, about 15 minutes.
You can also cook them completely in the fry pan.
This recipe makes about 30 average size meatballs.
Adjust amount of Sweet Chili sauce and bread crumbs if it appears too dry or wet, but these amounts work perfectly for us.
You can combine all ingredients and refridge overnight then cook as normal, for a spicier flavor.
For OAMC - Flash freeze on a cookie sheet until frozen. Place in a ziploc bag once frozen. Heat in Micro for 45-60 seconds, depending on the size of meatball. I'm sure it can be reheated in the oven, but I haven't tried it yet.
Vegan Hot Chocolate


Ingredients:
boiling water, cocoa powder, ground cinnamon, vanilla extract

Directions:
Combine cocoa and sugar and mix to get rid of any lumps., Put in a pan with 1/2 cup of the boiling water., Whisk, and simmer gently for 2 minutes, stirring constantly., Dissolve the creamed coconut in remaining water., Add coconut/water to pan and simmer for another minute., Add cinnamon and vanilla if using.
Jalapeno Popper Cups


Ingredients:
cream cheese, cheddar cheese, onion, Tabasco sauce

Directions:
Preheat oven to 350°F., Place cups in mini muffin tin or on baking sheet., Stir everything else together., Spoon mix into your cups., Bake until golden brown.  Depending on your oven 17 - 22 minutes., Serve warm.
Low-Fat Bircher Muesli


Ingredients:
wheat germ, currants, raisins, dried cranberries, brown sugar, honey, cinnamon

Directions:
Combine all ingredients together and store in an air tight container.
For breakfast combine 1/4 cup of the muesli mix with 1/4 cup of water and let soak for 30 minutes.  Serve with 1 cup of yogurt and chopped fruit.  Diced apples strawberries, bananas and blueberries all work well.
9/14 update: After reading the reviewer comments, I'm changing the directions to a 1:1 ratio of muesli and water.  While the 2:1 worked well for me, my oatmeal is an organic super grainy type that may not represent the typical grain.  Thank you Paula and Amis for the helpful feedback.
Instant Pot® Mexican Rice
Category: side-dish
By Bren

This Instant Pot® rice is a wonderful side dish for any Mexican meal.

Ingredients:
1 tablespoon avocado oil, or more as needed
½ medium onion, finely chopped
2 large cloves garlic, minced
1 cup long-grain rice
1 ½ cups low-sodium chicken stock
½ cup tomato sauce
1 teaspoon salt
¼ teaspoon ground cumin
1 pinch cayenne pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 224.6
Fat: 4.1 g
Saturated fat: 0.7 g
Carbohydrates: 41.1 g
Sugars: 2.2 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 1.5 mg
Sodium: 787.7 mg
Simply Egg Salad
Category: trusted-brands-recipes-and-tips
By Egg Farmers of Ontario

A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!

Ingredients:
4  large eggs eggs
2 tablespoons plain nonfat yogurt
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup diced celery
1  green onion, chopped

Directions:
Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days. Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine. Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 1 1/2 cups

Calories: 122.5
Fat: 7.3 g
Saturated fat: 2.1 g
Carbohydrates: 5.1 g
Sugars: 3.6 g
Dietary fiber: 0.3 g
Protein: 9.1 g
Cholesterol: 246.9 mg
Sodium: 543.6 mg
Meaty Crock Pot Lasagna


Ingredients:
ground beef, Italian sausage, water, onion, ricotta cheese, mozzarella cheese

Directions:
Cut sausage into slices. In a large skillet add: sausage, ground beef, mushrooms, and onions. Sprinkle with Italian seasoning. Brown until cooked through. Drain and add one jar of spaghetti sauce to the meat mixture.
Mix the water with the other jar of spaghetti sauce. Spread a small amount on the bottom of the crock pot to prevent sticking.
Place a layer of noodles in the bottom of the crock pot. You may have to break into pieces to fill in spots.
Layer with sauce, meat mixture, spoonfuls of ricotta, and mozzarella on top of the noodles. Repeat layers.
Cover and cook on low for 5 hours or high for 2 1/2 hours.
Blue Cheese Chicken Wing Dip
Category: appetizers-and-snacks
By Michelle Westrich

This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.

Ingredients:
2  skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes. Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing. Bake 15 minutes in the preheated oven, until hot and bubbly.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 16 servings

Calories: 262.9
Fat: 25.4 g
Saturated fat: 8.7 g
Carbohydrates: 2.6 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 43.8 mg
Sodium: 894.7 mg
Best-Ever Hearts of Palm Salad


Ingredients:
hearts of palm, light sour cream, lemon juice, fennel seed, sea salt, white pepper, lettuce leaves

Directions:
Rinse the vegetable thoroughly in a colander, drain and then slice.
In a bowl, add sour cream, lemon juice, ground fennel seeds, sea salt and white pepper; stir to combine.
Divide the torn lettuce among 4 small plates and place the sliced hearts of palm on top. Lightly drizzle the dressing on top. Serves 4.
Spiced Cream Coffee


Ingredients:
ground cinnamon, ground nutmeg, sugar, coffee

Directions:
Whip the cream with the sugar, nutmeg and 1/4 teaspoon of the cinnamon., Divide coffe into 2 cups., Add a teaspoon of chocolate syrup and a 1/4 teaspoon of cinnamon to each cup., Top with spiced whipped cream.
White Chocolate Party Mix


Ingredients:
pecan halves, white chocolate chips

Directions:
In a large bowl, combine the first six ingredients., In a microwave or heavy saucepan, melt chips and oil, stir until smooth., Pour over popcorn mixture and toss to coat., Immediately spread onto two baking sheets., let stand until dry, about 2 hours., store in an airtight container., Cooking time is cooling time.
Spicy Thai Curry Chicken Encrusted With Peanuts


Ingredients:
boneless skinless chicken thighs, peanuts, curry powder, salt, garlic powder, onion powder, paprika, pepper, cilantro, green onion

Directions:
Preheat oven to 400 degrees.
In a bowl or plate, mix peanuts, bread crumbs, curry powder, garlic powder, salt, onion powder, paprika, pepper and 2 tbsp of cilantro.
Coat chicken with mixture and place on baking sheet.  Make sure the chicken is well coated with the peanut mixture!
Bake for 25-35 minutes until juices run clear.
Serve over rice or noodles and top with remaining cilantro and chopped green onion.  Enjoy!
Oatmeal Chocolate Chunk Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, rolled oats, pecans

Directions:
Preheat oven to 350°.
Beat butter and sugars at medium speed with an electric mixer until creamy.
Add eggs and vanilla, beating well.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, baking soda, and salt in a bowl, stirring well.
Add oats; stir well.
Add to butter mixture; stir until well blended.
Gently stir in morsels and pecans.
Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
Bake at 350° for 10-12 minutes or until brown the edges are brown, but the middle still looks a bit gooey.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Merm's Potato Cheese Soup With Green Chilies


Ingredients:
butter, onion, garlic clove, potatoes, flour, chicken broth, milk, whole green chilies, salt, monterey jack cheese, pepper

Directions:
Heat butter in large dutch oven or other large soup pan over medium heat.
Add onion and garlic; cook until onion is tender.
Stir in potatoes and cook for abbout 1 minute.
Stir in flour until smooth and continue cooking 1 minute.
Slowly add broth stirring well.
Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
Stir in milk, chiles and salt.
Heat until simmering.
Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.
Chocolate-Cinnamon Sugar Cookies
Category: desserts
By wexworth

A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.

Ingredients:
1 cup butter
2 (1 ounce) squares unsweetened chocolate
1 (1 ounce) square milk chocolate
¾ cup white sugar, divided, or as needed
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined. Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended. Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl. Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula. Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 36 cookies

Calories: 112.7
Fat: 6.4 g
Saturated fat: 3.9 g
Carbohydrates: 13.5 g
Sugars: 7.6 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 18.9 mg
Sodium: 91.4 mg
J-Man's Ultimate Pumpkin Pie


Ingredients:
sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, salt, allspice, clove, pumpkin, sour cream, eggs

Directions:
Preheat oven to 325 degrees.
Whisk the first 8 ingredients until no lumps remain.  Blend in pumpkin, whipping cream sour cream and eggs.
Pour into pie shell and bake until center is almost set.  About 55 minutes (usually a bit longer in my oven].
Lebanese Potato Salad


Ingredients:
russet potatoes, lemon juice, olive oil, salt, fresh ground pepper, scallions, of fresh mint

Directions:
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.
Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.
Cynbill's Asparagus Ginger Tofu Stir-Fry


Ingredients:
soy sauce, dark brown sugar, canola oil, extra firm tofu, asparagus, button mushroom, onion, fresh ginger, garlic cloves, dry sherry, toasted sesame seeds

Directions:
Combine the soy sauce, rice wine vinegar, sesame oil and brown sugar in a mixing bowl, stir well and set aside.
Cook the noodles in boiling water, drain, put them in a bowl of cold water to stop them from over-cooking and set aside.
Heat 1 Tablespoon of canola oil in a large wok or skilletover medium-high heat. Add tofu and stir-fry until golden brown, about 6 minutes.
Remove the tofu from the wok and set aside.
Heat remaining 1/2 tablespoon of canola oil in the wok. Add Asparagus, mushrooms, onion, ginger and red pepper. Stir-fry until tender, about 5 minutes.
Add garlic and stir-fry only 30 seconds, so it becomes fragrant not bitter.
Add the Sherry.
Add the noodles, tofu and soy sauce mixture, toss well and heat through.
Serve garnished with sesame seeds.
Portuguese Steamed Clams
Category: world-cuisine
By Star Pooley

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Ingredients:
5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

Directions:
Wash clams well in a sink of cold water. Discard any clams that are already opened. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 697.1
Fat: 52.6 g
Saturated fat: 17.6 g
Carbohydrates: 9.1 g
Sugars: 3.6 g
Dietary fiber: 0.9 g
Protein: 29.9 g
Cholesterol: 104.2 mg
Sodium: 1567.1 mg