Classic Shellfish Stew
|Extra virgin olive oil||1 Teaspoon|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Diced plum tomatoes||1 Cup (16 tbs), drained (fresh or canned)|
|Dry white wine/Clam juice||1 Cup (16 tbs)|
|Chopped fresh italian parsley||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
|Littleneck clams||1 Pound, scrubbed|
|Mussels||1 Pound, scrubbed and debearded|
|Medium shrimp||8 Ounce, peeled and deveined|
Coat a large saucepan with no-stick spray; add the oil over medium-high heat.
Add the onions and saute for 1 minute.
Add the garlic and continue cooking for 3 minutes, or until the onions and garlic become very soft.
Add the tomatoes, wine or clam juice, pars ley and hot-pepper sauce; add salt and black pepper to taste.
Lower the heat, cover and simmer for about 20 minutes.
Uncover and continue cooking for 5 minutes, or until the liquid is slightly reduced.Add the clams and mussels.
Cover and cook for 3 minutes.
Check to see if they are beginning to open.
If not, cover and cook another minute.
If so, add the shrimp and continue cooking, uncovered, for another 2 to 3 minutes, or until the shellfish have opened and the shrimp are pink.
Discard any mussels or clams that have not opened.