Ingredients
Equipment
Method
- Soup Base: Combine the 4 cups Gluten-Free Vegetable Broth, 24 oz Rao's Homemade Arrabbiata Sauce, 24 oz Rao's Homemade Marinara Sauce, 16 oz Roasted Red Peppers, ¼ cup White Wine in the enameled Dutch oven and bring to a boil.
- Hard-shell Clams: Once boiling, add the 2 lbs Steamer Clams first, as they take the longest (5-8 minutes) to open. Discard any that do not open.
- Fish & Sea Scallops: Add the 2 lbs White Fish (cod, rockfish, sole) and 1 lb Sea Scallops (large) about 2 minutes after the hard-shell clams.
- Razor Clams & Bay Scallops: Wait 2 minutes after adding the fish, then add the ½ lb Razor Clams and Bay Scallops, if using, and continue to boil for 3 minutes before serving.
- Finish: Once the hard-shell clams are open and the fish is opaque and flakes easily (usually after 5 minutes total), take it off the heat immediately. Add Sea Salt & Pepper to taste and serve with white wine, garlic bread, and salad. Enjoy!
Franz Gluten-Free Sourdough toasted with several cloves of garlic diced, mix with softened butter and some dried parsley.
To top off this EASY and QUICK meal grab a bag of Taylor Farms Apple Feta Salad Kit. It's gluten free and is as simple as tossing in a bowl! I usually add extra spinach depending on how many people will be eating. If you've got a ripe avocado on hand throw that in too!
Notes
Most people, my husband included, would love to add shrimp and crab, but unfortunately I am allergic to both. He will often add some cooked shrimp to his after it has been served. When adding different seafoods just be sure to check the cooking time for each to make sure you add it at the correct time so you don't over or under cook any of the seafoods. Get creative and use whatever is fresh and readily available where you are. Enjoy!