Ingredients
3
pounds uncooked clams in shells
6
cups water
1/3
cup white vinegar
1
large onion, chopped (1 cup)
1
cup Progresso™ chicken broth (from 32-ounce carton)
1/2
cup dry white wine or Progresso™ chicken broth
1
tablespoon tomato paste
2
tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1
teaspoon fennel seed
1/8
teaspoon saffron threads, if desired
1/8
teaspoon ground red pepper (cayenne)
2
large tomatoes, chopped (2 cups)
1
pound red snapper or whitefish fillets, cut into 2-inch pieces
3
cups cooked white rice
2
tablespoons chopped fresh parsley
2
teaspoons grated lemon peel
Preparation
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.
Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.
