Custom Culinary - Be true to the food

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Meal Part

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Ethnic Cuisines

Health Considerations





Mexican Gulf Clam and Scallop Ragout

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 210
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 740mg 31%
Potassium 360mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 9g  
Vitamin A 0% Vitamin C 45%
Calcium 4% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 12 Servings
Serving Size: 6.9 oz


Amount Ingredients
1/2 cup Olive Oil
1 cup Green Bell Peppers, Julienne Cut
1 cup Red Bell Peppers, Julienne Cut
1/8 cup Jalepeno Peppers, Fresh, Fine Diced
1 cup Onions, Julienne Cut
1 cup Mushrooms, Sliced
1 tsp. Garlic, Fresh, Minced
2/3 cup All Purpose Flour
1 tsp. Mexican Oregano, Leaf, Dried
1 tsp. Cumin, Ground
1/4 tsp. Black Pepper, Ground
1 cup Tequila
3 Tbsp. Custom Culinary® Gold Label Clam Base
1 qt. Tomatoes, Canned, Diced in Juice
2 cups Bay Scallops, Raw
2 cups Clams, Canned, Chopped, Undrained
3 -4 Tbsp. - to taste Cilantro, Fresh, Chopped

Recommended Product: 9517 Gold Label Clam Base

Alternate Product Options: 0517 Master's Touch® Clam Base, 5507 Master’s Touch® Reduced Sodium Clam Base


  1. In a 1 gallon sauce pot, heat oil over medium high heat. Add green peppers, yellow peppers, onions, mushrooms, garlic and chili peppers. Sauté 3 minutes.
  2. Add flour, oregano, cumin and pepper. Stir until well blended. Cook over medium heat 1-2 minutes, stirring constantly.
  3. Add tequila, Gold Label Clam Base, tomatoes, scallops and clams; mix well. Bring to a boil, reduce heat and gently boil 2-3 minutes, stirring occasionally.
  4. Finish with cilantro.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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