12 Aug 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Clams Posillipo
clams posillipo

I have been preparing this recipe for over 30 years and it never fails to be a crowd pleaser.  My 16 year old has decided that Wednesday’s dinner is called “Clam Night” and I am happy to oblige.  I have had to increase the number of clams since he has been eating 4 dozen by himself.

Clams are low in fat and calories but high in taste and vitamin D. This dish makes an impressive presentation with very little work.  Feel free to substitute any combination of seafood you like best.


For the Broth:

1 cup chopped onion

2 tablespoons chopped garlic

2 tablespoons olive oil

2 bottles clam juice

1 cup white wine

1 28oz can peeled plum tomatoes, seeds removed and coarsely chopped

¼ cup chopped parsley

¼ teaspoon crushed red pepper flakes

1 teaspoon oregano

1 teaspoon salt

pepper to taste

4 dozen littleneck clams, cleaned and sand removed


Equipment: 1 stockpot or dutch oven

  • Heat oil in stockpot or dutch oven and add the onions and garlic.  Sauté for 2 minutes.  Be careful not to brown the garlic since it will taste bitter.
  • Add the wine and bring to a boil and continue cooking until liquid reduces by 1/3.
  • Add the clam juice, tomatoes, 2 tablespoons parsley, pepper flakes, oregano and salt to the pot and bring to a boil.
  • Reduce heat and simmer 15 minutes.

The broth can be prepared up to 2 hours ahead of time.  Cover until ready to add the seafood.

  • Bring broth to a boil and add the clams, shrimp, and squid.  Cover and cook for 5 minutes at a low boil.
  • Add the fish filets and continue to cook, covered another 5 minutes or until clams are open.
  • Discard any clams that do not open.
  • In shallow soup bowls, place the fish and then ladle the broth over until the bowl is full.  Sprinkle chopped parsley over the top of each bowl.

Serves 6


Notes: A former boyfriend told me that the best way to remove the sand from inside the clams is to add a few tablespoons of cornstarch to a bowl of cold water and soak the clams before cooking.  He explained that the cornstarch irritated the clam and it coughed out the sand.  Sounds a little fishy but it works.


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