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Title: 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
      3    28-ounce cans Italian plum
           -tomatoes; drained
      3    8-ounce bottle s  clam juice
    3/4 c  dry white wine
      3    bay leaves
    1/4 ts dried crushed red pepper
      1 lb white rose potatoes; peeled,
           - quartered lengthw
           Salt and pepper
     24    clams; well scrubbed
    1/2 lb sea scallops; halved
           -crosswise
    1/2 lb uncooked medium shrimp;
           -peeled, deveined
     30    fresh basil leaves; thinly
           -sliced
      1 tb julienned lemon peel

Instructions

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.

Posted by Cassie
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Contributor: Bon Appetit Magazine - January 1991

Preparation Time: 0:00

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