1 1/2

lbs

grouper fillets - (about 1/4 lb ea) or other firm-fleshed fish

3

dozen littleneck clams, in-the-shell

1/2

lbs

small shrimp, peeled, deveined

1

cup

dry white wine

1

cup

water

1

cup

sliced onion

1/2

cup

heavy whipping cream

1/2

tsp

freshly-ground white pepper

1/2

tsp

marjoram

1/2

tsp

savory

1/2

tsp

thyme

2

Tbs

chopped onions

1

Cut fillets into serving size portions. Wash clams and shrimp under cold running water and set aside.

2

Combine wine, water and onion in a large sauce pan and simmer for 5 minutes. Add clams and shrimp; cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp. Let clams cool, then remove meat from shell. Set clam meat and shrimp aside.

3

Strain cooking liquid into large skillet. Add fillets, cover and simmer on medium heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to platter and keep warm.

4

Simmer remaining liquid until it is reduced to approximately 3/4 cup.

5

Stir in whipping cream, pepper, marjoram, savory, and thyme; simmer until sauce thickens slightly. Add clam meat, shrimp and onions; heat. Serve sauce over fillets.