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Recipe Summary

Yield:
8 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp; set aside.

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  • Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.

  • Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add onion and next 6 ingredients. Saute 5 minutes or until onion is tender. Add wine and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cook, covered, 5 minutes. Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.)

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

266 calories; calories from fat 16%; fat 4.6g; saturated fat 0.7g; mono fat 2g; poly fat 1g; protein 32.6g; carbohydrates 23.9g; cholesterol 161mg; sodium 368mg.
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