Braised Bass and Clams in White Wine and Cream
A classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Pot
Ingredients
- 2 tbsp. olive oil
- 4 shallots, thinly sliced
- 1 bay leaf
- 1 garlic clove, minced
- 1⁄4 cup white wine
- 4 6- to 8-oz. skinless stone or black bass fillets
- 1⁄4 cup all-purpose flour
- 4 cups fish stock
- 1 lb. littleneck clams, cleaned
- 1⁄2 cup heavy cream
- 1 tbsp. flat-leaf parsley leaves
- Boiled new potatoes, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Braised Bass and Clams in White Wine and Cream - Legendary Recipes %
legenrecipes.com
Clams in White Wine Broth
damngoodrecipes.com
Clams in White Wine Broth
damngoodrecipes.com
Brill with Clams and a White Wine and Cream Sauce
jamesmartinchef.co.uk
Clams in Ribeiro wine
lareiras.gal
Linguine with White Clam Sauce
saveur.com
Sautéed Clams in Spicy Basil Broth - The Chef's Kitchen | Ingles | Catering
thechefskitchen.com
Easy Mediterranean Steamed Clams in White Wine Broth
myhomemaderecipe.com