| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; sliced |
| 1 |
|
Celery stalk; chopped |
| 2 |
|
Garlic cloves; chopped |
| 1 |
cn |
Chopped clams; (6 1/2-ounce) |
| 1 |
cn |
Tomato soup; (10 3/4-ounce) |
| 1 |
|
Bottle clam juice; (8-ounce) |
| 1 |
tb |
Tomato paste |
| 1 |
lb |
Red snapper fillets; cut into 1-inch |
|
|
; pieces |
| 1/4 |
lb |
Medium shrimp; peeled, deveined |
| 2 |
tb |
Minced fresh parsley |
| 1/2 |
ts |
Italian seasoning |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add onion, celery
and garlic and saute until onion is tender, about 10 minutes. Drain clams,
reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice
and tomato paste and bring to boil. Add snapper, shrimp, parsley, Italian
seasoning and cayenne. Simmer until shrimp are just cooked through, about 3
minutes. Stir in clams. Season with salt and pepper.
Serves 2 to 4.
Bon Appetit October 1992
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