Zuppa Di Familia
TV 7 Morning Show - July 29, 2005

1 Tblsp. Olive Oil
1 Tblsp. Butter
1 cup diced onions
1 cup diced, cooked hot Italian sausage
4 slipper lobster tails cut in half
1 dozen littleneck clams
1 dozen U-15 peeled and deveined shrimp
½ cup roasted red pepper strips
½ cup quartered artichoke hearts
½ cup clam juice
1 tsp. balsamic vinegar
1 Tblsp. minced fresh oregano
2 cloves garlic minced
parmesan cheese to garnish

In a 14” skillet or 8 quart stock pot, add the first five ingredients and cook on medium heat until the onion begins to wilt. Add the next four ingredients and cook until the shrimp begin to turn pink in color. Add the remaining ingredients and simmer for 5-10 minutes making sure the clams are open and cooked completely. Serve in a large terrine with Italian bread and parmesan cheese to garnish.

Updated: 20 September 2005