Red Snapper and Clams With Tomato Cream Sauce and Basil
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4red snapper fillets
- 1teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1½cups white wine
- 24littleneck clams, scrubbed
- 1teaspoon unsalted butter
- 2shallots, peeled and thinly sliced
- ½cup heavy cream
- 2plum tomatoes, seeded and diced
- ¼cup thinly sliced basil leaves
Nutritional analysis per serving (4 servings)
506 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 60 grams protein; 1134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the snapper with 1 teaspoon of salt and pepper and place in a steamer. Pour the wine in a large pot and boil. Lower heat, place the steamer in the pot and cover tightly. Steam for 5 minutes. Place the clams around the snapper. Cover and steam until the clams open, about 5 minutes.
- Step 2
Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to ½ cup, about 5 minutes. Remove from the pot and set aside. Place the butter in the pot and turn the heat to low. Add the shallots and stir until softened, about 1 minute. Add the reduced wine and the cream and simmer slowly for 2 minutes. Stir in the tomatoes and remove from heat. Taste and add salt if needed.
- Step 3
Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.
Private Notes
Comments
The problem is, if you steam clams (and seasoned fish) over wine, the liquid in the pot is not just wine; it's inherently salty clam juice and salt that has dripped down from the fish. If you then reduce this liquid down to 1/2 cup, as per the recipe, what you get is incredibly, inedibly salty. I'm very grateful that I thought to taste the 'reduced wine' before adding it to my sauce; with just a tablespoon or so, the sauce was delicious. More would have been horrible.
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