Clam and Tomato Stew Recipe

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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. Saute 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.