Ingredients Weight Measure
Clams, in shells 6 lbs.
Water 12 cups
Vinegar 1/3 cup
Olive oil 1 Tbsp.
Onions, large, chopped 2 ea.
Chicken broth 2 cups
White wine 1 cup
Tomato paste 2 Tbsp.
Oregano, fresh, chopped 3 tsp.
Fennel seeds 2 tsp.
Cilantro, fresh, chopped 4 Tbsp.
Tomatoes, large, chopped 4 ea.
Red snapper, cut into 2" pieces 2 lbs.
Brown rice, cooked 5 cups
Parsley, fresh, chopped 2 Tbsp.
Lemon peel, grated 3 tsp.
Garlic cloves, finely chopped 3 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt to taste


  1. Cover clams with water and the vinegar; let stand 30 minutes.
  2. Scrub clams in cold water.
  3. Using a 4-qt. saucepan, add oil and saut├ę onions. Add broth, wine, tomato paste, oregano, fennel seeds, fresh cilantro and tomatoes in dutch oven over medium heat 10 minutes until onions are tender.
  4. Stir in clams and fish.
  5. Cover and cook 5 minutes.
  6. Stir in rice. Cover and cook about 3 minutes or until all clams have opened, removing clams as they open.
  7. Discard any unopened clams.
  8. Mix in remaining ingredients.

Yield: 12 servings