Ingredients
| 8 ounces skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces |
| 8 fresh or frozen clams in shells |
| 6 quarts water |
| 9 tablespoons salt |
| 2 medium potatoes, coarsely chopped (about 2 cups) |
| 1 12-ounce can whole kernel corn with sweet peppers, drained |
| 1 14-1/2-ounce can stewed tomatoes |
| 1/2 cup chicken or vegetable broth |
| 1-1/2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed |
| 1/4 teaspoon garlic powder |
| 1/8 teaspoon pepper |
| 1 tablespoon snipped fresh parsley or thyme |
Preparation
| 1. Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside. |
| 2. In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt. |
| 3. For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. |
| 4. Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. |
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