Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Clam Stew
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Seafood-4097
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Ingredients |
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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 |
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Preparation |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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