Manhattan-style seafood stew

Yield: 4 servings

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

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