You may also like
Categories:
extra-virgin olive oil shallot garlic white wine chicken clam juice tomato thyme bay leaf hot sauce salt fresh ground pepper littleneck clams red snapper shrimp unsalted butter flat leaf parsley Bread
Viewed: 7 - Published at: 4 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 2 large garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
- 1 cup bottled clam juice
- 1 cup drained diced tomato (from a 15-ounce can)
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon hot sauce, plus more for serving
- salt
- fresh ground pepper
- 2 dozen littleneck clams, scrubbed
- 3/4 lb skinless red snapper fillet, cut into 2-inch pieces
- 1/2 lb medium shrimp, shelled & deveined
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf parsley, coarsely chopped
- sourdough bread, toasted, for serving
Method
- In a large soup pot, heat the olive oil.
- Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wine and boil until reduced by half, about 3 minutes.
- Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
- Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- Add the clams, cover and cook just until most of them open, about 5 minutes.
- Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
- Using a slotted spoon, transfer the seafood to 4 bowls.
- Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
- Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
