FISH AND CLAM CHOWDER

FISH AND CLAM CHOWDER image

Yield 6 cups

Number Of Ingredients 10

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1 16ox package of frozen flounder,cod or haddock
2 tbsp oil
1 medium green pepper cut into strips
1 small onion diced
1 16 oz can tomatoes
1 8 oz bottle of clam juice
1/4 tsp basil
1/2 tsp pepper
1 10oz can of whole baby clams
chunks of shrimp (optional)

Steps:

Remove frozen fish fillets from freezer; let stand at room temperature 10 minutes to thaw slightly, then cut fish into bite-size chunks. Meanwhile,in 4-quart saucepan over medium heat, in hot salad oil, cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. To vegetables in saucepan, add tomatoes with their liquid, clam juice, basil, pepper and fish chunks; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid cook until clams are heated through and fish flakes easily when tested with fork.