Manhattan-Style Seafood Stew
- 5 bacon slices chopped
- 1 1/2 large onions chopped
- 5 large shallots or green onions chopped
- 3 cans Italian plum tomatoes - (28 oz ea) drained
- 3 bottles clam juice - (8 oz ea)
- 3/4 cup dry white wine
- 3 bay leaves
- 1/4 teaspoon dried crushed red pepper - (generous)
- 1 pound white rose potatoes peeled, quartered
- lengthwise, and thinly sliced
- Salt to taste
- Freshly-ground black pepper to taste
- 24 clams - (abt 3 1/2 lbs) well scrubbed
- 1/2 pound sea scallops halved crosswise
- 1/2 pound uncooked medium shrimp peeled, deveined, and tails left intact
- 30 fresh basil leaves thinly sliced
- 1 tablespoon lemon peel julienne
Cook bacon in 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 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 any clams that do not open. Mix in half of basil.
Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.
This recipe yields 4 servings.