Red Snapper and Clams With Tomato Cream Sauce and Basil

• 4 red snapper fillets
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 1/2 cups white wine
• 24 littleneck clams, scrubbed
• 1 teaspoon unsalted butter
• 2 shallots, peeled and thinly sliced
• 1/2 cup heavy cream
• 2 plum tomatoes, seeded and diced
• 1/4 cup thinly sliced basil leaves

1. Season the snapper with 1 teaspoon of salt and pepper and place in a steamer.
2. Pour the wine in a large pot and boil.
3. Lower heat, place the steamer in the pot and cover tightly.
4. Steam for 5 minutes.
5. Place the clams around the snapper.
6. Cover and steam until the clams open, about 5 minutes.
7. Remove the steamer from the pot and keep the snapper and clams warm.
8. Simmer the wine until reduced to 1/2 cup, about 5 minutes.
9. Remove from the pot and set aside.
10. Place the butter in the pot and turn the heat to low.
11. Add the shallots and stir until softened, about 1 minute.
12. Add the reduced wine and the cream and simmer slowly for 2 minutes.
13. Stir in the tomatoes and remove from heat.
14. Taste and add salt if needed.
15. Place each snapper fillet on a plate and surround with clams.
16. Spoon some sauce over and around the snapper.
17. Scatter the basil.
18. Serve.

red snapper, kosher salt, freshly ground pepper, white wine, littleneck clams, unsalted butter, shallots, heavy cream, tomatoes, basil

Taken from cooking.nytimes.com/recipes/8809 (may not work)