(serves 6)

1 1/2 lbs baby clams
3/4 lb munk fish
3/4 lb shrimp - shell on
3 slices proscuitto
1 onion sliced
4 cloves garlic
1/4 tsp paprika olive oil for coating
1/4 cup white wine
1 tbsp chopped parsley or coriander
salt & pepper to taste
The container we are using acts much like a double steamer. First drain clams after soaking for 16 hours (two tides) this allows the clams to clean themselves of grit. Remember open clams cannot be used. Place clams in the bottom of pan. Drizzle olive oil and a dry white wine on clams, about a 1/4 cup each. Cut a whole onion into slices and add to clams. We layer to create different tastes. Add a layer of proscuitto (Cappicola or any cured meat of your choice) Trim the bone off the Munk fish and add as another layer. Add Salt and Pepper each time you create a layer. Add Sweet Paprika for flavour and colour. Add Shrimp to the top. Dice a tomato and with sweet paprika. Finally add Fresh Parsley and Garlic

Close and cook for 15 minutes.

(serves 6)

1 1/2 lbs baby clams
3/4 lb munk fish
3/4 lb shrimp - shell on
3 slices proscuitto
1 onion sliced
4 cloves garlic
1/4 tsp paprika olive oil for coating
1/4 cup white wine
1 tbsp chopped parsley or coriander
salt & pepper to taste
The container we are using acts much like a double steamer. First drain clams after soaking for 16 hours this allows the clams to clean themselves of grit. Remember open clams cannot be used. Place clams in the bottom of pan. Drizzle olive oil and a dry white wine on clams, about a 1/4 cup each. Cut a whole onion into slices and add to clams. We layer to create different tastes. Add a layer of proscuitto (Cappicola or any cured meat of your choice) Trim the bone off the Munk fish and add as another layer. Add Salt and Pepper each time you create a layer. Add Sweet Paprika for flavour and colour. Add Shrimp to the top. Dice a tomato and with sweet paprika. Finally add Fresh Parsley and Garlic

Close and cook for 15 minutes.