This delicious seafood stew has clams, mussels and shrimp. A great dish for Christmas eve! No one will suspect it's WW friendly.
Scrubbing the clams and mussels are a little tedious, but when you get past that part, the rest of this recipe is a breeze. And it's so good.
I created this recipe for my friends and partners at Seafood at Home. They are wonderful sponsors who support me and allow me to keep doing what I do. Besides this, they have so many healthy recipes and ideas for all things seafood.
Recipe makes 8 servings. Each serving includes 3 clams, 5 muscles, 5 shrimp and about 1 1/4 cups of broth.
SmartPoints and nutrition facts exclude the bread shown in the photo above.
In a large stockpot (low heat), heat the oil and butter about 30 seconds
Add the onion and cook about 5 minutes or until the onions become slightly transluscent
Add the garlic and crushed red pepper and cook about 3 minutes more
Add the tomatoes, clam juice, white cooking wine, dried basil, and a sprinkle of salt and pepper
Bring the liquid to a boil, then reduce heat to a low simmer
Cover and simmer 45 minutes
Add the clams and mussels
Cover the stockpot again and cook for about 10 minutes (or until the clams and mussels start to open)
Add the shrimp and stir to be sure they are submerged in the liquid
Cook for another 5 minutes, or until the shrimp are pink
Remove any clams or mussels that have not opened
Use a ladle to distribute the stew into 8 bowls
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