Name: Manhattan-Style Seafood Stew
Yield: Serves 4
Ingredients: 5 bacon slices, chopped; 1 1/2 large onions, chopped; 5 large shallots or green onions, chopped; 3 28-ounce cans Italian plum tomatoes, drained; 3 8-ounce bottles clam juice; 3/4 cup dry white wine; 3 bay leaves; 1/4 teaspoon (generous) dried crushed red pepper; 1 pound white rose potatoes, peeled, quartered lengthwise, thinly sliced; Salt and pepper; 24 clams (about 3 1/2 pounds), well scrubbed; 1/2 pound sea scallops, halved crosswise; 1/2 pound uncooked medium shrimp, peeled, deveined (tails left intact); 30 fresh basil leaves, thinly sliced; 1 tablespoon lemon peel julienne

Recipe information

Yield
Serves 4

Ingredients

5 bacon slices, chopped

1 1/2 large onions, chopped

5 large shallots or green onions, chopped

3 28-ounce cans Italian plum tomatoes, drained

3 8-ounce bottles clam juice

3/4 cup dry white wine

3 bay leaves

1/4 teaspoon (generous) dried crushed red pepper

1 pound white rose potatoes, peeled, quartered lengthwise, thinly sliced

Salt and pepper

24 clams (about 3 1/2 pounds), well scrubbed

1/2 pound sea scallops, halved crosswise

1/2 pound uncooked medium shrimp, peeled, deveined (tails left intact)

30 fresh basil leaves, thinly sliced

1 tablespoon lemon peel julienne

Preparation

Step 1
Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and sauté until tender, about 8 minutes. Chop tomatoes in processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.
Step 2
Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard any clams that do not open. Mix in half of basil. Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes