2 Tbs. extra-virgin olive oil
1 cup diced red onion
4 cloves garlic, chopped
2 1/2 pounds Littleneck clams
1 cup dry white wine
4 cups chicken stock (seafood stock works great, too!)
1/2 cup heavy cream
1 (14.5 oz) can diced tomatoes
2 tsp smoked paprika
1 pound shrimp (thawed and deveined)
12 oz Alaska cod, (thawed, cut into bite-sized chunks)
1 cup chopped parsley
quick note on the clams before we start! Once you get them home from the store, let them sit in cold salted water for at least an hour so that the grit and sand fall out. Then under running water give them each a little scrub with a kitchen brush. If any of them don’t close while you’re cleaning them, toss! They’re toast.
Heat the oil in a large pot or dutch oven over medium heat. Add the onions and garlic with a small pinch of salt. Sauté three to five minutes, until the onions are browning in places. Add the cleaned clams and the cup of wine. Put the lid on and let them simmer/steam anywhere from eight to ten minutes, until they’ve all opened up. If any are still closed, toss! Remove the clams from the pot with tongs and set aside for a little bit.
To the pot add the stock, cream, smoked paprika and diced tomatoes. Let this come to a simmer, then add the shrimp and fish, cooking another eight or so minutes, until it’s all cooked through. Add the chopped parsley, another pinch of salt to make sure it’s perfect, and finally the clams. Give it a light stir and serve immediately!
Ladle and serve until bowls with crusty bread and white wine. UM, it is perfect, do not argue with me.