Manhattan-Style Seafood Stew

Recipe Ingredients

5		Bacon slices - chopped
1 1/2		Onions - chopped (large)
5		Shallots or green onions - chopped (large)
3		Italian plum tomatoes - (28 oz ea) - drained
3		Clam juice - (8 oz ea)
3/4 cup	177ml	Dry white wine
3		Bay leaves
1/4 teaspoon	1.3ml	Dried crushed red pepper - (generous)
1 lb	454g / 16oz	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 lb	227g / 8oz	Sea scallops - halved crosswise
1/2 lb	227g / 8oz	Uncooked medium shrimp - peeled, deveined,
		And tails left intact
30		Fresh basil leaves - thinly sliced
1 tablespoon	15ml	Lemon peel julienne

Recipe 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.

This recipe yields 4 servings.

Source:
Bon Appetit, January 1991

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