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Seafood Stew

Seafood stew in white bowl
Seafood stew in white bowl
Seafood Stew
Total time:


Littleneck Clams
Heinen’s Tomato Basil Bisque
Palacio’s Dried Chorizo (spicy or mild)
Heinen’s Baguette


1. Rinse mussels and clams and tap any that are still open. Discard any that do not close after being rinsed and tapped. Set aside.

2. Chop the chorizo into small pieces.

3. Heat a large saucepan with a splash of Heinen’s Olive Oil over medium-high heat. Add chorizo and cook 1 minute or until sizzling.

4. Carefully pour bisque into pan.

5. Bring to a simmer, add mussels and clams. Cover and reduce the heat.

6. Simmer for 10 minutes or until shellfish opens. Discard any that do not open.

7. Serve with baguette.

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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