Living in New England I am lucky enough to be surrounded by amazing seafood and seafood markets. One of the best and most enjoyable seafood entrees is one where the seafood sings in a simple broth.
Full time 30 minutes
12 whole clams, cleaned
12 whole mussels, cleaned
1/4 lb shrimp, shelled and cleaned
1/4 lb mussel bellies
1 small white onion, diced fine
15 oz can petite diced tomatoes, drained
2 cups chicken stock
1/2 cup white wine
2 tbsp olive oil
2 tbsp butter
1 tbsp dried basil
1 tbsp dried oregano
1 tsp minced garlic
1 tsp ground black pepper
Salt to taste
In a deep bottom pan heat olive oil over medium-high heat.
Add in onion and minced garlic, cooking for 5-8 minutes or until tender.
Add in white wine and let cook for 5 minutes.
Add in diced tomatoes, basil, oregano, black pepper, and taste to adjust salt if needed. Allow to cook for 5-8 minutes or until tomatoes are beginning to warm through.
Add in chicken stock and bring to a boil.
Once boiling add in the whole clams and mussels. Let cook 3-4 minutes and allow the shells to open.
Add in shrimp and mussel bellies and cook just until shrimp have turned fully pink.
Use a slotted spoon and spoon seafood evenly into two bowls.
Add butter into the broth pan and bring to a quick boil.
Once butter has melted in, stir well and ladle over seafood. Serve immediately.