Wolf fish and Littleneck Clams in Almond-Tomato Sau

Name: Wolf fish and Littleneck Clams in Almond-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more for brushing the wolf fish; 1 tablespoon chopped garlic; Pinch hot pepper flakes; 1 cup sliced Spanish onion; 12 canned whole, peeled tomatoes, seeded and roughly chopped; 1/2 cup capers; 1/2 cup skinned, whole almonds, roughly chopped; 1/2 cup sliced basil; 1 teaspoon chopped thyme; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 4 (6-ounce) center-cut wolf fish fillets; 12 littleneck clams; Serving Suggestion: Smashed potatoes

Servings: persons

1/4 cup olive oil, plus more for brushing the wolf fish
1 tablespoon chopped garlic
Pinch hot pepper flakes
1 cup sliced Spanish onion
12 canned whole, peeled tomatoes, seeded and roughly chopped
1/2 cup capers
1/2 cup skinned, whole almonds, roughly chopped
1/2 cup sliced basil
1 teaspoon chopped thyme
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (6-ounce) center-cut wolf fish fillets
12 littleneck clams
Serving Suggestion: Smashed potatoes

1
Heat the oil in a saucepan over medium heat.
2
Add the garlic and pepper flakes and cook, stirring, until lightly browned.
3
Add the onion and cook, stirring, until soft, about 10 minutes.
4
Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper.
5
Simmer for 10 minutes.
6
(The sauce can be prepared 1 day ahead.)
7
Preheat the oven to 375 degrees F.
8
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish.
9
Lightly brush wolf fish with oil and season with salt and pepper.
10
Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge.
11
Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes.
12
Serve with smashed potatoes.

332

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1/4 cup olive oil, plus more for brushing the wolf fish, 1 tablespoon chopped garlic, Pinch hot pepper flakes, 1 cup sliced Spanish onion, and more.

Yes, Wolf fish and Littleneck Clams in Almond-Tomato Sauce 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!

Wolf fish and Littleneck Clams in Almond-Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions