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COOK TIME

25 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 12 item fresh clams
• 2 tablespoon olive oil
• ½ cup sliced yellow onion
• 2½ cup cubed baking potato
• ¼ cup chopped celery
• 2 teaspoon chopped garlic
• 10¾ ounce can stewed tomatoes
• 1 cup fish stock (or 1 cup water)
• 1 cup dry white wine
• 1 pound red snapper fillets cut into 1-inch pieces
• 2 tablespoon fresh parsley, minced
• ¼ teaspoon cayenne pepper

PREPARATION

To clean clams, soak for 20 minutes in fresh water, then remove them one by one to be scrubbed with a brush to get rid of any remaining sand or barnacles clinging to the shell. Heat oil in a heavy, large saucepan over medium-high heat. Add onion, potato, celery and garlic, and sauté until onion is tender or for about 5 minutes. Stir in stewed tomatoes, fish stock and white wine, then bring mixture to boil. Now add in clams, snapper, parsley and cayenne pepper. Simmer until clams are open or for about 3 minutes. Discard any unopened clams, and serve hot.

YIELD

4 Serving/s

Nutritional Information

Per serving: 401 calories, 28 grams carbohydrate, 69 milligrams cholesterol, 10 grams fat, 39 grams protein, 364 milligrams sodium.