Recipes

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 1 medium white onion, diced ¼-inch
• 1 package Citarella carrot sticks, cut into ¼-inch dice
• 1 package Citarella celery sticks, cut into ¼-inch dice
• 1 Tbsp. chopped garlic
• 3 dozen Little Neck clams, cleaned
• 2 cups white wine
• 1 qt. Citarella fish stock
• 1 bunch fresh thyme, leaves picked, stems discarded.
• 24 pieces of raw, peeled and deveined shrimp, tail off
• 1 lb. jumbo lump crabmeat
• 4 Tbsp. unsalted butter
• 2-3 Tbsp. chopped parsley

Instructions

1. In a large saucepan, heat the oil and cook the onions, carrots, celery, and garlic until soft. Remove from the pan and reserve.
2. In the same pan, add the clean clams, cook 1-2 minutes, then add the white wine and half of the thyme. Reduce the wine by half; then add the fish stock. Cover and let the clams cook a few minutes on medium heat. (3-5 minutes). Take off the lid and start removing any of the “open” clams, gradually removing all the cooked clams from the pot.
3. Add the prepared shrimp and simmer, 3-4 minutes until the shrimp turn light pink. Be careful not to overcook the shrimp.
4. Add the crabmeat and the clams. Clams can be served in or out of the shell, as preferred.
5. Add the reserved vegetables, butter, remaining thyme, and parsley. Warm and stir to distribute evenly.
6. Pour the seafood and broth into a large serving bowl and serve.