The legendary Five Crowns restaurant in Corona del Mar, California is celebrating its 50 year anniversary this year! 50 years of incredibly delicious food, impeccable service, and Old World English charm, this famed privately-owned restaurant, part of the Lawry’s restaurant family, is staying true to tradition yet adding in a dash of new world flair with a few restaurant renovations including an inside restaurant bar and to the menu – grassfed beef and sustainable fish with dishes like Absinthe-Cured Salmon Gravlax with dill, Crab and Avocado Mash, Tuscan Kale Caesar and Tomahawk Pork Chop with broccoli rapini. YUM!
My version of their newly added Clams Casino – a part of the Five Crowns Seafood Tower – is featured here. Dry white wine, pancetta, parmigiano-reggiano cheese, and littleneck clams are a few of the flavors that come together in this delectable appetizer. But, if you prefer dining out to cooking at home, enjoy the Clams Casino in the Seafood Tower as a delicious selection to kick off your meal.
For the complete story on the Five Crowns new menu and details, read the article here: Five Crowns, 50 Years and Counting
For reservations and more information about the Five Crowns restaurant in Corona del Mar, visit FiveCrowns.com
Nutrition:
em>Serving size: 3 clams
Calories: 112
Fat: 5.0g
Saturated fat: 1.6g
Cholesterol: 30mg
Sodium: 259mg
Potassium: 72mg
Carbohydrates: 4.7g
Protein: 11.5g
This recipe is high in iron, low in sugar, and contains approximately 6% of the RDA for calcium. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
