Servings: 4-6Time: Prep: 10 minutes, Cooking: Less than 30 minutes
Hardware: A cutting board and knife, a large skillet, kitchen tongs, a large bowl, measuring cups & spoons, a large skillet
- 1 tablespoon olive oil
- 2 slices of thick pancetta or bacon
- 5 cloves of garlic
- 1 teaspoon red pepper flakes
- 28 ounces canned diced tomatoes –DO not drain
- 2 cups of a DRY white wine (Sauvignon Blanc is a good choice)
- 1 cup fish or chicken broth
- 1 dozen hard shell clams-cleaned & purged
- 1 dozen mussels- cleaned & purged
- ½ pound large shrimp (31/35 count)-cleaned but do not remove the tails
- 1 cup fresh basil
- 4-5 basil leaves for garnish
- Salt & pepper to taste
|Piles of Shellfish|
- Dice the garlic and the pancetta. Wash the basil and remove the stems. Set aside.
- Heat olive oil on medium. Add pancetta, garlic, and red pepper to the pan and heat until the garlic begins to sweat (about 2 minutes.) Do not allow anything to brown.
- Turn the heat up to medium high. Add the wine, tomatoes, and broth and allow to come to a boil.
- Add the clams in a single layer and monitor them constantly. Using the tongs remove the clams as they open and place them into the bowl.
- Make sure to stir and do not allow the tomatoes to stick. Add the mussels in a single layer and remove as they open. Discard any clams or mussels that do not open.
- Add the shrimp to the soup and boil for 3 minutes. Tear the basil into small pieces and add to the broth. Boil for 2 more minutes.
- Return the other shellfish and any juice to the broth and remove from the heat. Adjust the seasoning with salt and pepper.
- Stack the basil leaves that you set aside for garnish and roll them up. Cut them into very fine strips. (This is called chiffonade.) Place everything into the serving bowl. Pile the basil garnish in the middle.
- This can be served with crusty bread. Or to make the dish heartier serve with pasta or rice. Make sure to place a bowl on the table so your guests can have a place to discard shells.