Nantucket Bounty Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient


 Littleneck clams12
 Cornmeal2 Tablespoon
 Vegetable oil2 Tablespoon
 Yellow onion1 Medium, chopped to make 1 cup
 Sweet green pepper1 Large, coarsely chopped to make 1/2 cups
 Garlic2 Clove (10 gm), minced
 Tomatoes4 Medium, chopped to make 4 cups
 Dry white wine/Fish stock1 Cup (16 tbs)
 Slivered basil/1 tablespoon dried basil leaves1⁄3 Cup (5.33 tbs)
 Chopped fresh rosemary/1 teaspoon dried rosemary leaves1 Tablespoon
 Salt1⁄4 Teaspoon (Or To Taste)
 Black pepper1⁄4 Teaspoon (Or To Taste)
 Shrimp12 Ounce, peeled and deveined with tails, thawed- if frozen (16 Large Ones)
 Lobster/1 pound cooked monkfish chunks1 1⁄2 Pound, cooked, removed from shell, and cut into chunks

Nutrition Facts

Serving size

Calories 288 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 175.8 mg

Sodium 504.4 mg21%

Total Carbohydrates 13 g4.2%

Dietary Fiber 1.9 g7.7%

Sugars 2.6 g

Protein 37 g74.3%

Vitamin A 26% Vitamin C 53.7%

Calcium 9.2% Iron 17.4%

*Based on a 2000 Calorie diet


1. Using a stiff brush, scrub the mussels and clams well under cold running water, removing the beards from the mussels and discarding any shells that have opened. Half-fill a large bowl with cold water, stir in the cornmeal, and add the mussels and clams. Let them stand for 15 minutes, to disgorge their sand, then rinse them well.
2. Meanwhile, in an 8-quart saucepot or Dutch oven, heat the oil over moderately high heat. Add the onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in 3 cups of the tomatoes, the wine, basil, rosemary, salt, and black pepper and bring to a boil. Lower the heat, cover, and simmer for 5 minutes.
3. Add the mussels and clams, cover, and steam 5 minutes longer, then add the shrimp and cook 5 minutes more. Stir in the lobster with the remaining 1 cup of tomatoes and cook for 2 minutes or just until heated through. (Discard any mussels and clams that have not opened.) Serve with steamed brown rice.