Shrimp and Clam Stew

June 21, 2017

Shrimp and Clam Stew

Stews are a great idea for a cold winter day. Try this stew recipe out featuring shrimp and clam. It's a great seafood option in the colder months and is easy to make!

Nutrition Facts

  • Serving Size: 1/4 recipe
  • Calories 255
  • Sugars 6 g
  • Carbohydrate 11 g
  • Dietary Fiber 2 g
  • Protein 27 g
  • Cholesterol 115 mg
  • Fat 9 g
  • Sodium 325 mg
  • Saturated Fat 1.3 g

This Recipe Serves 4


  • 4 pounds clams
  • 8 ounces unpeeled shrimp
  • 2 Tablespoon garlic
  • minced 1 cup white wine
  • 2 Tablespoon olive oil
  • 1/2 cup onions, small dice
  • 1 cup mushrooms
  • diced 1 cup marinara sauce
  • 1 cup fish stock
  • 1 Tablespoon oregano, minced Pinch pepper


  1. Wash clams and place in a large stockpot. Add shrimp, garlic, and white wine. Cover. Bring to a simmer and cook clams until all are open; discard those that remain closed. Remove pot from heat and let cool slightly. Remove meat from clams and add to the shrimp and wine mixture. Set aside.
  2. Preheat another large stockpot. Add olive oil, onions and mushrooms; sauté. Add marinara sauce and fish stock and bring to a simmer. Add shrimp and clam mixture. Simmer for a few more minutes. Add oregano and season with pepper. Serve immediately.

Choices/Exchanges: 2 Vegetable, 1 Lean Protein, 1 Fat

From The Diabetic Chef’s Year­Round Cookbook by Chris Smith