Clam and Tomato Stew


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.


Serves 6-8

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