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Clam Stew
1½ dozen littleneck clams in-the-shell
1½ pounds shark, swordfish or other Florida fish
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon chopped garlic 1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
¼ cup chopped fresh basil
¼ cup chopped fresh arugala
2 teaspoons paprika
¼ teaspoon black pepper
1cup dry white wine
Wash clams under cold running water and set aside. Cut fish into 1 inch pieces; set aside. Heat oil in large sauce pan over medium heat. Add onion and garlic; cook until tender. Add tomatoes, tomato paste, basil, arugala, paprika and pepper. Cover and bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells. Mix thoroughly and serve.
Yield: 6 servings
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