For the sauce: Place a heavy saucepan over medium heat. When hot, add the oil and butter. When the butter is melted, add the fennel, carrot
, celery, leeks
and bell pepper. Cook, stirring, until tender, about 5 minutes. Add the tomatoes
, 2 cups water, salt, tomato paste, basil
, pepper, thyme
, bay leaves
and cayenne. Simmer
, stirring frequently, until reduced and thickened, at least 2 hours and up to 4 hours.
For the seafood
: Scrub the clams well, place in a large saucepan
and pour in about 1/2-inch water. Place over medium-high heat and steam until the shells open, about 5 minutes. Discard any clams that do not open.
, swordfish, shrimp
, crabmeat, prawns
with flour. Heat the oil and butter in a large skillet over medium heat. Saute the seafood until golden, in 2 batches if necessary, 4 to 7 minutes. Add the wine and cook, stirring, until reduced slightly, about 1 minute.
Add the sauce, stir well, cover the pot and cook over low heat until heated through, about 7 minutes. Pour into a serving dish, place the clams
on top and sprinkle with parsley
. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.