8 servings ,(serving size: 2 cups)

Recipe from

Oxmoor House


2 tablespoons olive oil
2 cups chopped onion
1 3/4 cups chopped fennel bulb (about 1 small bulb)
1 cup chopped green bell pepper
4 garlic cloves, minced
3 tablespoons red wine vinegar
1 teaspoon saffron threads
1/4 teaspoon crushed red pepper
3 (14 1/2-ounce) cans diced tomatoes, undrained
1 cup dry white wine
1 (8-ounce) bottle clam juice
1 tablespoon chopped fresh or 1 teaspoon dried thyme
2 pounds small clams in shells (about 24), scrubbed
1 pound mussels (about 16), scrubbed and debearded
1 pound medium shrimp, peeled and deveined
8 ounces lump crabmeat, shell pieces removed


Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.

Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.


Oxmoor House Healthy Eating Collection

January 2001
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