Red Snapper and Clams With Tomato Cream Sauce and Basil


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  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.
  2. 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.
  3. Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.

25 minutes

You Might Also Like