20-Minute Seafood Stew

M-m-m-m! The aroma of dinner tonight is intoxicating.

20-Minute Seafood Stew
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 cups Prego(R) Traditional Pasta Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy OR other dry red wine (optional)
1 lb. fish and/or shellfish*
8 small clams in shells, well scrubbed
 Chopped fresh parsley

Directions:
 MIX pasta sauce, clam juice and wine in large saucepan. Heat to a boil.
Cook over low heat 5 min.
 ADD fish and clams. Cover and cook 5 min. or until fish and clams are
done. Garnish with parsley.
 Serves 4.
 TIP: *Use any one or a combination of the following: Firm white fish
fillets (cut into 2" pieces), boneless fish steaks (cut into 1" cubes),
medium shrimp (shelled and deveined) or scallops.
Before cooking, discard any clams that remain open when tapped. After
cooking, discard any clams that remain closed.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1564&LID=67&ET=T&MID=2005175&E=508&xf=27>

Kitchen Clip:
Be sure to serve a loaf of rustic Italian bread for mopping up every bit
of this stew. Top vanilla ice cream with fresh berries for dessert.
Received on Thu Jul 6 00:09:43 2006