• 4 cloves of garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 tomato, diced
• 1 small onion, diced
• 2 large potatoes, diced (russet or yukon gold)
• 1 quart clam juice (without m.s.g. added)
• 2 teaspoons saffron pistils
• 1 dozen littleneck clams
• 1 pound white fish (cod, pollock, haddock or scrod)

Brown the garlic in one tablespoon of extra-virgin olive oil, add the tomato, onion and potatoes and stir briskly. Add the clam juice, saffron, littleneck clams and whitefish. Allow the broth to come to a boil, reduce heat and cover. Simmer for ten minutes until the clams open and the fish is cooked. Serve immediately. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes