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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Clam Stew

Seafood-4097
Ingredients  
18 littleneck clams in-the-shell
1 1/2 pounds shark, swordfish or other fish
2 tablespoons olive oil
1 cup onion, chopped
1 teaspoon garlic, chopped
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh arugala, chopped
2 teaspoons paprika
1/4 teaspoon black pepper
1 cup dry white wine
 
Preparation  
Wash clams under cold running water and set aside. Cut fish into 1-inch pieces; set aside. Heat oil in large sauce pan over medium heat. Add onion and garlic; cook until tender. Add tomatoes, tomato paste, basil, arugala, paprika and pepper. Cover and bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells. Mix thoroughly and serve.

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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