Clam and Tomato Stew

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. 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.

Yield: 

Serves 6-8

Course

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