Clam and Tomato Stew

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Clam and Tomato Stew

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

Yield: Serves 6-8


  • 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


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.

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