Fish in Parchment with Manhattan Clam Chowder

Servings: 2 | Serving size: 4 ounces fish with beans

Cooking Time: 75 Minutes

This recipe can easily be multiplied and makes great leftovers.

8	medium clams
3 cups	water
2 tsp.	olive oil
1 clove	garlic (minced)
1 /2 small	red onion (finely diced)
1 medium	rib celery (finely diced)
6 ounces	cherry or grape tomatoes
1	bay leaves
1/4 tsp.	dried oregano
1/16 tsp.	red pepper flakes
1/8 tsp.	dried thyme
6 ounces	red potatoes (cut into small dice)
to taste	fresh ground black pepper
2	pieces parchment (about 15 by 24 inches)
2 – 4 ounce	trout or redfish filets

Scrub the clams under cold water.

Place the water in a sauce pan over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and put the clams aside. When cool, remove the clams from the shells and place in the refrigerator.

Strain the clam water through a cheesecloth or coffee filter and set aside.

Place the oil in a large sauce pan over medium heat. Add the garlic and onion.

Cook, stirring frequently, for about 3 minutes.

Add the celery. Cook for about 2 minutes until the celery begins to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserved clam broth.

Stir, reduce the heat to simmer, and cover the soup. Simmer for 30 minutes. Remove the cover and cook for another 15 minutes. While the soup is cooking, use a spoon or spatula and press the tomatoes to break them up. The consistency of the soup should be like thick tomato sauce.

While the soup is simmering, place the remaining 2 cups water in a medium sauce pan over high heat.

When the water is hot, add the potatoes. Cook for 10 to 15 minutes until they are slightly soft.

Drain the potatoes and add them to the sauce. Fold together, remove from the heat and let cool.

Preheat the oven to 325°F.

Fold the parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the clam chowder on each parchment paper. Reserve about two tablespoons to put on top of the fish.

Center on one side of the cut heart so that the other side will fold over the top of the filets easily.

Put the fish on top of the clam chowder. Top with the remaining clam chowder and the clams.

Sprinkle 1/8 tsp. of the salt over each of the fish filets. Add fresh pepper to taste.

Place the pouches on a cookie sheet and then into the oven. Cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut, so be careful. Serve in the pouch.