Clam Stew

18 fresh clams

2 tablespoons olive oil

175g/6oz onion, chopped

1 teaspoon chopped garlic

13⁄4lb canned chopped plum tomatoes

6fl oz tomato purée

2oz fresh basil, chopped

2 teaspoons paprika

1⁄4 teaspoon freshly ground black pepper

8fl oz dry white wine

11⁄2lb swordfish, cut into 1in pieces

Wash the clams under cold running water to release any grit. Set aside.

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper.

Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. 

Add the wine, clams and fish. Cover and simmer over a medium heat
until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Mix thoroughly, and serve.

Serves 6.

Soup & Stew
Soup & Stew




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