astray recipes: Manhattan-style seafood stew

Categories: Soup/stew; Fish; Seafood; Vegetables
Yield: 4 servings

Measure	Ingredient
5 slices	Bacon, chopped
1½ large	Onions, chopped
5 larges	Shallots or Green Onions,
	Chopped
5¼ pounds	Cans Italian Plum Tomatoes,
	Drained
24 ounces	Bottled Clam Juice
¾ cup	Dry White Wine
3	Bay Leaves
¼ teaspoon	Dried Red Pepper, crushed
1 pounds	White Rose Potatoes, peeled,
	Quartered lengthwise, and
	Thinly sliced
	Salt
	Ground Pepper
3½ pounds	Clams, well scrubbed
½ pounds	Sea Scallops, halved
	Crosswise
½ pounds	Uncooked Medium Shrimp,
	Peeled and deveined, with
	Tails left intact
30	Fresh Basil Leaves, thinly
	Sliced
1 tablespoon	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

manhattan-style seafood stew