Cod-and-Clam Avgolemono Stew

Cod-and-Clam Avgolemono Stew
Photo by © Melanie Acevedo

Ingredients

  • 3 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 2 teaspoons salt
  • 3 large eggs
  • 3 tablespoons lemon juice
  • 1 ½ pounds cod fillets, cut into 1-inch pieces
  • 2 carrots, cut into 1/4-inch dice
  • ½ cup water
  • + 7 more ingredients
    • 16 littleneck clams, scrubbed
    • 1 cup frozen petite peas
    • 1 ½ teaspoons dried dill
    • ¼ teaspoon fresh-ground black pepper
    • ½ cup water
    • 1 onion, chopped
    • 1/3 cup rice

1. In a large saucepan, combine the broth, onion, carrots, and dill. Bring to a boil and cook, partially covered, over moderately low heat for 5 minutes. Stir in the rice and continue cooking, partially covered, until the rice is just done, about 15 minutes. 2. Discard any clams that are broken o...

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