This gorgeous North American stew is perfect for a springtime supper, packed full of seasonal vegetables. Best of all, you can add and takeaway different ingredients to suit your taste and use this as a basis for your own healthy, flavourful stew.
Prep: 15 mins
Cook: 1 hour
- 24 clams, washed and drained
- 1.7 litres of light fish stock
- 4 rashers of lean bacon, diced
- 3 carrots, diced
- 3 celery sticks, diced
- 1 onion, finely chopped
- 1 green pepper, diced
- 2 garlic cloves, crushed
- 1 tbsp thyme leaves, roughly chopped
- 1 bay leaf
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 800g chopped tomatoes
- 2 large potatoes cut into bite-size cubes
- 1 tbsp flat-leaf parsley, roughly chopped
- Place the fresh clams in a large pan, pour in the fish stick and cover with a lid. Birng to a simmer and heat until the shells open, around 5-7 minutes. Drain well, reserving the liquid. Set the clams aside to cool.
- Add chopped bacon, carrots, celery, onion, green pepper, garlic, thyme, bay leaf and cayenne pepper to a pan using light frying spray and season well. Sautee for around 5 minutes until the vegetables are just soft, but not coloured.
- Remove the clams from their shells and discard the shells. Pour the reserved fish stock over the vegetables, add the tomatoes and potatoes (if your plan permits), then allow the mixture to simmer over a very low heat for approximately 1 hour, finally adding the clams and any juice for the last 5 minutes.
- To serve, ladle into warm bowls, sprinkle with parsley and serve immediately.