Clam Stew

Ingredients

• 3 tablespoons olive oil
• 1 package white mushrooms – sliced
• 1 ½ cups celery – chopped
• 1 ½ cups carrots – chopped
• 1 medium onion – chopped
• 3 cloves garlic – minced
• 1 (28 ounce) can crushed tomatoes
• 2 (8 ounce) bottles clam juice
• ½ cup dry white wine
• 2 tablespoons fresh basil – chopped
• 1 tablespoon fresh thyme – chopped
• 2 bay leaves
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 pound of a fish fillets – sliced into 1 inch pieces (grouper, red snapper, halibut, or cod will work)
• 1 ½ - 2 pounds littleneck clams - scrubbed

Directions

In a large 4 quart saucepan, heat olive oil over medium heat. Add the mushrooms, celery, carrots, onion, and garlic. Cook for 5 to 8 minutes, until the vegetables are tender. Then add tomatoes, clam juice, wine, basil, thyme, bay leaves, salt, and red pepper. Bring contents to a boil. Then reduce heat to low and simmer, uncovered for 30 minutes, stirring occasionally.

Add the fish fillets to the stew, cook for 5 minutes. Add the clams and over the pan. Simmer for 3 to 5 minutes, or until the shells open. Remember to discard any clams that do not open. And remove the bay leaves before serving.