Recipe courtesy of Mary Sue Milliken and Susan Feniger

Shellfish and Sausage Stew

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
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1 hard, smoked linguica sausage, about 6 ounces or prosciutto

2 large ripe tomatoes, peeled, seeded and diced

1/2 cup Kalamata olives, cut from the pit and julienne

2 to 3 cups well-seasoned fish stock or clam juice

3/4 cup white port wine

Freshly ground black pepper

2 tablespoons chopped fresh parsley, for garnish

2 pounds mussels

2 pounds littleneck or other small clams

2 red bell peppers

1 yellow bell pepper

1 medium yellow Spanish onion

1 small zucchini, with skin

1 small yellow crookneck squash, with skin


  1. Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
  2. Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.
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