Return to Content

Clam and Tomato Stew

by
Clam and Tomato Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

Mussels, lobster meat, or white fish can also be added to this fragrant stew.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1/4 cup olive oil
  • 4 to 6 cloves garlic, minced
  • 6 tomatoes, peeled and chopped
  • 2-1/2 cups tomato juice
  • 3 cups dry white wine
  • 4 cups fish stock
  • 4 dozen small whole raw shrimp, cleaned
  • 1/4 cup chopped parsley
  • 2 cups small whole steamed and shucked clams
  • Salt and pepper to taste

Instructions:

Heat oil in Dutch oven. Sauté garlic until tender. Add tomatoes, tomato juice, wine, and stock. Bring to a boil. Add shrimp and parsley and simmer, partially covered, until shrimp turns pink. Add clams and heat thoroughly. Season with salt and pepper.
Updated Tuesday, September 18th, 2007
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111