Added on Thursday, August 13, 2009  Fish Post

Suppa Zuppa

You will need:

1 pound shrimp (head on)

1 dozen little neck clams

1 large white onion (chopped)

8 cloves fresh garlic (sliced)

1 cup white wine

cracked black pepper

1 teaspoon Old Bay

1 large loaf of French bread

olive oil

2 bay leaves

1 large sauté pan

pan for garlic bread

To start, pre heat your oven to 375 degrees. In preparing the seafood, make sure you wash the clams and shrimp. 

Then heat the sauté pan. To the heated pan, add 2 tablespoons olive oil, the chopped white onion, the one dozen clams, and four (out of the eight) of the sliced garlic cloves. 

Once these ingredients start to brown, then add the one pound of shrimp, the bay leaves, cracked black pepper to taste, and salt (the salt is optional because the clams are already salty).

Now bring the shrimp and clam mixture to a simmer, stirring occasionally. Once all the clams open and the shrimp are pink through, the dish is done. 

For bread, spread olive oil and the remaining garlic on bread. Then brown in the oven. The bread part of this dish is key for sopping up the juice.

This dish goes well with a Caesar salad, a garden salad, or with pasta. It is also great to be served as a large appetizer.

Eat and buy local,

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.