Manhattan-style seafood stew
Yield: 4 Servings
Ingredients:
- 5 sl Bacon chopped
- 1 1/2 lg Onions chopped
- 5 lg Shallots or Green Onions Chopped
- 5 1/4 lb Cans Italian Plum Tomatoes Drained
- 24 oz Bottled Clam Juice
- 3/4 c Dry White Wine
- 3 Bay Leaves
- 1/4 ts Dried Red Pepper crushed
- 1 lb White Rose Potatoes
Instructions:
peeled Quartered lengthwise and Thinly sliced Salt Ground Pepper 3 1/2 lb Clams well scrubbed 1/2 lb Sea Scallops halved Crosswise 1/2 lb Uncooked Medium Shrimp Peeled and deveined with Tails left intact 30 Fresh Basil Leaves thinly Sliced 1 tb Lemon Peel julienned Cook bacon in a heavy large pot over medium heat until fat renders about 5 minutes. Add onions and shallots and saute until tender about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice wine bay leaves and dried red pepper. Simmer 20 minutes stirring occasionally. 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 and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
