Seafood Gumbo

INGREDIENTS
12        little neck clams, in the shell
½         cup dry white table wine
12        medium (4 inches long) shrimp, shelled and deveined
6          scallops, rinsed and quartered
½         pound solid fish fillet, such as cat fish, cut to 1 inch squares.
12        okra, rinsed and sliced ½ inch thick crosswise
½         recipe basic gumbo (elsewhere in this blog)

 METHOD

In a medium sauce pan, add the clams and white wine. Cover and cook over medium-high heat for 10 minutes until all the clams are opened. If any do not open, discard them. Set aside both the clams and the liquid, strained.

In a large skillet, add the clam broth, shrimp, scallops, fish chunks and okra. Cook over medium heat until the shrimp are cooked and the okra is tender. Add the gumbo and mix well. Cook for another 4 to 5 minutes to integrate the flavors, remove from the heat and serve immediately, garnished with the clams in their shells. This recipe will serve 2 people as a main dish or 4 as a side dish.