Yield: 1 servings
|2 pounds||Littleneck or other small clams|
|2 \N||Red bell peppers|
|1 \N||Yellow bell pepper|
|1 medium||Yellow Spanish onion|
|1 small||Zucchini; with skin|
|1 small||Yellow crookneck squash; with skin|
|1 \N||Hard; smoked linguica sausage - (abt 6 oz)|
|\N \N||(or 6 ounces prosciutto)|
|2 larges||Ripe tomatoes; peeled, seeded,|
|\N \N||; and diced|
|½ cup||Pitted; julienned Kalamata olives|
|2 cups||Well-seasoned fish stock or clam juice; to 3 cups|
|¾ cup||White port wine|
|\N \N||Freshly-ground black pepper; to taste|
|2 tablespoons||Chopped fresh parsley; for garnish|
Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator. Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and black pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6169 broadcast 02-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.