Florida Seafood Recipe

Seafood-4168

Ingredients
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

Preparation
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. Yield 6 servings Nutritional Value Per Serving Calories 260, Calories From Fat 90g, Total Fat 10g, Saturated fat 5g, Cholesterol 140mg, Carbohydrate 4g, Protein 31g.