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Towd Point Bouillabaise New York Harold Tribune Clementine Paddelford thanks to Jeanette Yield: 2 servings 6 little neck clams 12 mussels in shell 1/2 pint oysters and liquor 1/2 cup water 1 8 oz. can tomato sauce Dash of Worcestershire sauce 1/2 tsp. paprika 1/2 tsp. Italian seasoning 1/8 tsp. pepper 2 Tbsp. butter 1/2 cup crabmeat 1/2 cup white wine 1/4 tsp. salt sliced French bread Scrub clams and mussels. Cut flounder in 1 1/2 inch pieces and sauté in butter for 5 minutes. Add shellfish and remaining ingredients except French bread. Simmer covered, for 15 minutes or until shellfish open. Top each serving with a slice of French bread. |
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