Dhahran Theatre Group Cookbook, 1993


1 Can (6 oz) chopped clams
1 Can (10 oz) condensed chicken broth
1 Small can (11 oz) V-8 juice
1 Clove of garlic - minced
1/2 Cup dry white wine
1 T dry sherry
1/4 teaspoon dry oregano
2 Large tomatoes - peeled, seeded & chopped
1 Cup of shrimp or whitefish in bite size hunks
1/2 Cup of whipping cream
1/2 Cup finely chopped parsley
Pepper seasoning as desired


Put the clams, chicken broth, V-8 juice and the garlic in a heavy saucepan and bring to a boil.

Lower heat and add wine, sherry and chopped tomatoes. Simmer for a few minutes while you have a glass of wine.

Add shrimp and/or fish. Cook gently for a few minutes.

Add cream. Reheat.

Add parsley and a few pinches of pepper seasoning (or put the pepper seasoning on the table).

Sarah Rockhold