- 4 red snapper fillets
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1 ½ cups white wine
- 24 littleneck clams, scrubbed
- 1 teaspoon unsalted butter
- 2 shallots, peeled and thinly sliced
- ½ cup heavy cream
- 2 plum tomatoes, seeded and diced
- ¼ cup thinly sliced basil leaves
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
477 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 59 grams protein; 150 milligrams cholesterol; 1263 milligrams sodium
- 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.
- Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to 1/2 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.
- Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.