Seafood Stew Recipe

Name: Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large chowder clams (quahogs) or 1 cup minced clams plus 2 to 3 8-ounce bottles clam juice; 2 tablespoons butter; 2 tablespoons olive oil; 1 carrot, peeled and diced; 1 medium onion, peeled and coarsely chopped; 1 celery, diced; 2 teaspoons minced garlic; 1 ½ cups zucchini, quartered, then sliced; 1 cup diced potato; 1 cup chopped parsley, plus more for garnish; 1 ½ cups dry white wine; 28 ounces canned tomatoes; 1 lb large shrimp, peeled; 1 12 lbs skinless fillets cod, snapper or 1 12 lbs haddock, cut into chunks; salt & freshly ground black pepper

Servings: persons

12 large chowder clams (quahogs) or 1 cup minced clams plus 2 to 3 8-ounce bottles clam juice
2 tablespoons butter
2 tablespoons olive oil
1 carrot, peeled and diced
1 medium onion, peeled and coarsely chopped
1 celery, diced
2 teaspoons minced garlic
1 ½ cups zucchini, quartered, then sliced
1 cup diced potato
1 cup chopped parsley, plus more for garnish
1 ½ cups dry white wine
28 ounces canned tomatoes
1 lb large shrimp, peeled
1 12 lbs skinless fillets cod, snapper or 1 12 lbs haddock, cut into chunks
salt & freshly ground black pepper

1
If using fresh clams, combine them in a large pot with 3/4 cup water.
2
Cover, and bring to a boil over medium-high heat.
3
Cook until the clams open, 3 to 4 minutes.
4
Transfer clams to a bowl, discard any that are broken or unopened, and strain liquid into another bowl through a fine-meshed strainer lined with cheesecloth.
5
Remove meat from shells, and chop into bite-size pieces.
6
Reserve clams and liquid separately.
7
Combine butter and oil in a large soup pot, and place over medium heat.
8
Add carrots, onion, celery and garlic, and saute until the onions are translucent, about 3 minutes.
9
Add zucchini, potatoes and parsley.
10
Cover, and cook until vegetables are tender, about 10 minutes.
11
Stir in wine and 2 cups of reserved or bottled clam juice.
12
Add tomatoes and 2 1/2 cups water.
13
Bring to a boil, then reduce heat to medium-low.
14
Add shrimp, fish and clams.
15
If additional liquid is needed, add more clam juice or water.
16
Cook for 10 minutes, until fish is flaky.
17
Season with salt and pepper to taste.
18
Sprinkle with parsley, and serve immediately.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 large chowder clams (quahogs) or 1 cup minced clams plus 2 to 3 8-ounce bottles clam juice, 2 tablespoons butter, 2 tablespoons olive oil, 1 carrot, peeled and diced, and more.

Yes, Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions