Light & Easy Clam Chowder

Makes 4 servings Prep time: 10 minutes Cooking time: 25 minutes

ingredients

12 fresh clams
2 tablespoons olive oil
1/2 cup sliced yellow onion
2 1/2 cups cubed baking potato
1/4 cup chopped celery
2 teaspoons chopped garlic
10 3/4 ounce can stewed tomatoes
1 cup fish stock (or 1 cup water)
1 cup dry white wine
1 pound red snapper fillets cut into 1-inch pieces
2 tablespoons fresh parsley, minced
3/4 teaspoon cayenne pepper

directions

To clean clams, soak for 20 minutes in fresh water, then remove them one by one to be scrubbed with a brush to get rid of any remaining sand or barnales clinging to the shell. Heat oil in a heavy, large saucepan over medium-high heat. Add oinoion, potato, celery and garlic, and saute until onion is tender or for about 5 minutes. Stir in stewed tomatoes, fish stock and white wine, then bring mixture to boil. Now add in clams, snapper, parsley and cayenne pepper. Simmer until clams are open or for about 3 minutes. Discard any unopened clams, and serve hot.

Source: Essence Magazine