Drain clam juice from clams into a bowl and set aside.
Rinse clams to remove any sand or grit that may be left in clams.
In a large pot, saute your onions, celery, carrots, basil, bay leaves, garlic and parsley in olive oil for approximately 5 minutes.
Deglaze your pot with white wine and saute vegetables for an additional 1 minute.
Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper.
Stir and bring to a boil.
Reduce heat to low and cover your pot with lid.
Simmer for 45 minutes or until potatoes are soft, the key is the potatoes.
During the last 10 minutes ONLY of the above step add the shrimp and fish. (see note)
Now Serve in with warm Sourdough Bread Bowls. (Available at any bakery)
Chefs Note: Do not add shrimp and fish when clams are added to the stew, only in the last 10 minutes or the shrimp will become tough and rubbery and the fish will fall apart in the stew. Try adding Scallops or Craw Fish Tail Meat. Also try adding a cup of chopped Zucchini or Okra. It is a recipe you can have a lot ove fun with.
Enjoy and Bon App?tit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (652g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (26%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 253.8mg||78 %|
|Sodium 651.1mg||22 %|
|Potassium 2200.1mg||58 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 41.4g|
|Protein 69.2g||99 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 650
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