Yield: four portions
Step 1 - Soaking Clams
- 8 each little neck clams, washed and rinsed
- 2 c. water
- 1/4 c. cornmeal
Step 2 - Flavored Shrimp Water
- 1/2 lb. raw shrimp, sand vein removed, shell removed and saved
- 1 c. water
Step 3 - Cooking Clams
- 3 c. water or fish stock
- 1 c. dry white wine
- 1 c. sliced Spanish onions
- 1 1/2 c. tomatoes, ripe, skin and seeds removed, medium dice
- 2 c. sliced small red potatoes, skins on
- 1/4 c. chopped parsley
- 1 each sprig, fresh thyme, or 1/4 tsp. dry thyme leaves
- 1 each bay leaf
- 1/4 tsp. saffron, or 1/8 tsp. ground turmeric
Step 4 - Fish
- 1 lb. fresh haddock, or cod, skin and bones removed, or halibut steaks, cut into chunks
- to taste salt
- to taste pepper
Step 1 - Soaking Clams procedure:
- Allow the cleaned clams to soak in the water and cornmeal for about 2 hours in the refrigerator. This will allow them to eat the cornmeal and sweeten their taste. Discard the water and cornmeal just before using the clams in the dish.
Step 2 - Flavored Shrimp Water procedure:
- Take the shells from the shrimp and add them to a small sauce pot with the water and allow them to simmer for about 10 minutes until the shells turn pink and the water becomes flavored with shrimp from the shells.
Step 3 - Cooking Clams procedure:
- In a large braiser or saucepot, add the water or fish stock, white wine, flavored water from the shrimp shells (Step 2), tomatoes, onions, thyme, parsley, potatoes, bay leaf, saffron and the clams. Cover and over medium heat cook the clams for about 5 minutes or until they open.
- Add the shrimp and simmer covered for about 3 minutes.
Step 4 - Fish procedure:
- Add the chunks of fish, lower the heat, cover the pot and simmer for about 2 minutes until the fish is just cooked. Season the broth and fish with salt and pepper.
- Serve in a large bowl or pasta dish, dividing the seafood and vegetables evenly. Serve with garlic spread on fresh French bread.