Clam stew







Cook Time

15-20 Min


  • 18 fresh clams
  • 2 tablespoons olive oil
  • 175g/6oz onion, chopped
  • 1 teaspoon chopped garlic
  • 850g/1 3⁄4lb canned chopped plum tomatoes
  • 175ml/6fl oz tomato purée
  • 50g/2oz fresh basil, chopped
  • 2 teaspoons paprika
  • 1⁄4 teaspoon freshly ground black pepper
  • 225ml/8fl oz dry white wine
  • 700g/11 ⁄2lb swordfish, cut into 2.5cm/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. Heat through, mix thoroughly and serve.
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