Food
Clam and Tomato Stew
By Yankee Magazine|Sep 18 2007|
Mussels, lobster meat, or white fish can also be added to this fragrant stew.
Yield
Serves 6-8
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.
