Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Clam Stew |
Seafood-4097 |
| Ingredients |
|
| 18 |
Florida littleneck clams in-the-shell |
| 1 1/2 |
pounds Florida shark, Florida swordfish or other Florida fish |
| 2 |
tablespoons olive oil |
| 1 |
cup Florida onion, chopped |
| 1 |
teaspoon garlic, chopped |
| 1 |
28-ounce can diced Florida tomatoes |
| 1 |
6-ounce can tomato paste |
| 1/4 |
cup fresh Florida basil, chopped |
| 1/4 |
cup fresh Florida arugala, chopped |
| 2 |
teaspoons paprika |
| 1/4 |
teaspoon black pepper |
| 1 |
cup dry white wine |
| |
|
| Preparation |
|
| 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
Nutritional Value Per Serving
Calories 270, Calories From Fat 81, Total Fat 9g, Saturated Fat 2g, Cholesterol 50mg, Total Carbohydrate 14g, Protein 27g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
