Florida Seafood Recipe

Seafood-4114

Ingredients
1 1/2 pounds	tilefish, or grouper fillets, or other firm fleshed fish
3 dozen	littleneck clams, in-the-shell
1/2 pounds	shrimp, peeled and deveined
1 cup	dry white wine
1 cup	water
1 cup	onion, sliced
1/2 cup	heavy whipping cream
1/2 teaspoon	white pepper
1/2 teaspoon	marjoram
1/2 teaspoon	savory
1/2 teaspoon	thyme
2 tablespoons	onion, chopped

Preparation
Cut fillets into serving size portions. Wash clams and shrimp under cold running water and set aside. Combine wine, water and onion in a large sauce pan and simmer for 5 minutes. Add clams and shrimp; cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp. Let clams cool, then remove meat from shell. Set clam meat and shrimp aside. Strain cooking liquid into large skillet. Add fillets, cover and simmer on medium heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to platter and keep warm. Simmer remaining liquid until it is reduced to approximately 3/4 cup. Stir in whipping cream, pepper, marjoram, savory, and thyme; simmer until sauce thickens slightly. Add clam meat, shrimp and onions; heat. Serve sauce over fillets. Yield 6 servings