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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Seafood Recipe

Poached Pompano with Clam Sauce

1 1/2 pounds pompano fillets
3 dozen little neck clams, in-the-shell
1/2 pound shrimp, peeled and deveined
1 cup dry white wine
1 cup water
1 cup sliced onions
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 onions, chopped
Cut fillets into serving-size pieces. Wash clams and shrimp under cold running water and set aside. Combine wine, water, onions, clams and shrimp in a large sauce pan; cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp; set aside. After clams have cooled, remove meat from shells. Set clam meat aside. Strain cooking liquid into large skillet. Add fillets, cover and simmer on medium heat for 8-10 minutes or until fish flakes easily with a fork. Remove fillets from skillet and transfer to an oven-proof platter. Place the fish in the oven on warm heat. 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.

6 servings

Nutritional Value Per Serving
Calories 260, Calories From Fat 90g, Total Fat 10g, Saturated fat 5g, Cholesterol 140mg, Carbohydrate 4g, Protein 31g.

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

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