Shellfish and Tomato Stew

TOTAL TIME: 30 minutes


¾ cup white wine

1¼ pounds clams

2 tablespoons olive oil, plus extra to finish

2 cloves garlic, peeled and thinly sliced

1 teaspoon tomato paste

1 pound ripe tomatoes, cut into ½-inch dice

½ teaspoon sugar

1 tablespoon fresh oregano, roughly chopped

½ teaspoon salt, plus extra to taste

Freshly ground pepper, to taste

1 lemon

6 ounces large scallops

7 ounces large shrimp, peeled and deveined

2 ounces feta, crumbled

1 scallion, outer layer removed and sliced thin on bias


1. Set medium pot fitted with lid over medium-high heat. Add wine and reduce for 2 minutes, or until ¼ its original volume. Meanwhile, set fine mesh strainer over small bowl.

2. Add clams to pot and cover with lid. Shaking pot occasionally, cook 3-4 minutes, or until all clams open. Pour contents through strainer, separating clams from cooking liquid.

3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook 1 minute, or until garlic turns golden. Add tomato paste and cook 30 seconds, stirring constantly so garlic does not burn.

4. Add tomatoes, clam cooking liquid, sugar, oregano, ½ teaspoon salt and pepper to pan. Using a vegetable peeler, remove 2 long strips of zest from lemon and add to pan. Simmer 15-17 minutes, or until sauce thickens. Season with salt and pepper to taste. While sauce simmers, preheat broiler and remove ¾ of clams from shells.

5. Stir scallops into sauce and cook 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into sauce.

6. Transfer pan to oven and broil 3-5 minutes, or until shrimp and scallops are just cooked through.

7. To serve, squeeze ½ tablespoon lemon juice over top. Finish with a drizzle of olive oil.

Salt River Lobster

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