Categories: Fish- Seafood

Ingredients

• 1 dozen hard-shelled clams
• 1 4 to 4 1/2 lb. striped bass, dressed and boned, with tail on
• 1 tsp. salt
• 1/4 tsp. basil
• 1/8 tsp. pepper
• 1/2 cup parsley sprigs
• 1 medium onion, thinly sliced
• 2 celery stalks with leaves, chopped
• 1 garlic clove, halved
• 2 bay leaves
• 1/2 cup dry white wine
• 1/2 cup butter or margarine, melted

Directions

1. Preheat oven to 350 degrees. Scrub clams under cold running water; set aside.

2. Sprinkle inside of fish with salt, basil and pepper. Arrange parsley and half of onion slices inside fish; place fish in large, shallow baking pan or ovenproof serving dish.

3. Arrange fish, place clams, remaining onion, celery, garlic and bay leaves. Pour wine and butter or margarine over fish.

4. Cover pan with foil and bake 40 to 50 minutes until fish flakes easily when tested with a fork and shells of clams are open. Discard garlic and bay leaves.

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