Recipe serves 4

Ingredients:

For Tomatillo Purée

• 6 Tomatillo, chopped
• 2 onions, chopped
• 4 cloves garlic, chopped
• 6 jalapenos, chopped w/ seeds
• 1 quart water
• 1 bunch cilantro (reserve for blender)

Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.

In a sauce pan over medium heat:

• ½ cup sweet corn
• ½ cup zucchini sticks
• ½ cup broccoli, chopped
• ½ cup carrot sticks
• ½ cup onion, chopped
• ¼ cup veg oil

Stir vegetables over medium heat for 3 minutes, then add the seafood.

Add seafood:

• 8 16/20 shrimp
• 2 pounds porgie or fluke
• 12 little neck clams
• 2 cups clam broth
• 2 cups tomatillo puree

Simmer until the clams open, season with sea salt and serve with corn tortillas.