Ingredients Jump to Instructions ↓

  1. 4 Fresh cod fillets - (5 to 6 oz ea)

  2. 4 tablespoons 60ml Olive oil

  3. 16 Littleneck clams

  4. 1/4 cup 59ml Dry white wine

  5. 1 cup 237ml Potato - peeled, washed, (medium) Diced, and blanched

  6. 1 Carrot - peeled, washed, (medium) And cut into 2 Celery stalks - washed, and Cut into 1/4" pieces

  7. 1 teaspoon 5ml Dried thyme

  8. 4 oz 113g Canned stewed tomatoes

  9. 8 oz 227g Clam juice

  10. 2 tablespoons 30ml Chopped fresh parsley

  11. 1 tablespoon 15ml Butter Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat medium-sized sauce pan. Add 2 tablespoons olive oil and clams. Saute for 3 minutes. Add white wine. After wine is reduced by 1/2, add potatoes, carrots and celery. Saute 3 more minutes. Add thyme, stewed tomatoes and clam juice and simmer until clams open and vegetables are tender (about 3 to 5 minutes). Spread with butter and sprinkle with parsley. While vegetables are cooking heat 2 tablespoons olive oil in a nonstick pan. Season cod with salt and pepper to taste. Saute 3 to 4 minutes on each side or until golden brown. Remove from pan and keep warm. Place equal amounts of vegetables and clams in each of 4 serving bowls. Place one cod portion on top and serve immediately. This recipe yields 4 servings.


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