- 4 oz. (½ cup) unsalted butter
½ lb. oyster or hen of the woods mushrooms, thinly sliced (about 4 cups)
3 large leeks, white and light-green parts only, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
3 cups lower-salt chicken broth
4 skinless halibut fillets (about 4 oz. each)
16 to 24 small clams, such as Manila or littlenecks, scrubbed
1 Tbs. finely chopped fresh flat-leaf parsley
- Melt the butter over medium heat in an 11- or 12-inch straight-sided sauté pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the broth, raise the heat to medium high, and bring to a boil.
- Season the halibut with salt and pepper. Nestle the fish and clams among the vegetables in the skillet. Bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes. If all of the clams are not open, remove the fish and the open clams and continue cooking until the remaining clams open, another 2 to 3 minutes. Discard any clams that haven’t opened by this time.
- Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams and broth, and sprinkled with chopped parsley.
*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
- Main Dishes, Fish
- North American