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Ingredients
- 16 x littleneck clams -- rinsed well
- 16 x mussels -- cleaned*
- 2 c. squid -- cleaned, sliced**
- 2 c. leeks -- julienned
- 1 c. tomato -- diced
- 1/2 c. minced onions
- 2 c. vermouth
- 1/4 c. basil pesto
- 2 Tbsp. red wine vinegar salt -- to taste pepper -- to taste
Directions
- Pre-
- Preparation: Clean and rinse all seafood well.*Remove beards from mussels and rinse well.**After cleaning squid, slice into rings.
- In a large pot over medium high heat, place 2 c. vermouth and clams. Cover and let steam for 2 min.
- Add in mussels and vegetables. Let steam another 2 min.
- Add in squid, basil pesto, red wine vinegar and salt and vinegar to taste.
- Cook gently over medium low heat till shellfish and squid are cooked.
- Serve in bowls with vegetables and broth.
- This wonderful soup is sometimes a featured item on the restaurant menu.
- Preparation Time:0:30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 29 | 15% |
| Total Fat 3.21g | 4% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 241mg | 10% |
| Potassium 638mg | 18% |
| Total Carbs 11.79g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.42g | 2% |
| Protein 26.84g | 43% |
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