Rating: 3.5 stars
57 Ratings
  • 5 star values: 13
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 3
  • 57 Ratings
Kay Chun

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.

    Advertisement
  • Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1½ cups water and bring to a boil.

  • Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)

  • Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.

Nutrition Facts

390 calories; fat 19g; saturated fat 6g; cholesterol 108mg; sodium 562mg; protein 37g; carbohydrates 14g; sugars 2g; fiber 1g; iron 10mg; calcium 154mg.
Advertisement