Home & Manhattan Style Seafood Stew

Manhattan Style Seafood Stew

Manhattan Style Seafood Stew

Manhattan Style Seafood Stew

6 bacon slices (chopped)

1 1/2 large onions (chopped)

5 large shallots or green onions (chopped)

3 (28 oz.) cans Italian Plum tomatoes (drained)

3 (8 oz.) bottles clam juice

3/4 cup dry white wine or Vermouth

3 Bay leaves

1/4 Teaspoons (generous) crushed red pepper

1 lb. white rose potatoes (peeled and quartered and thinly sliced)

Salt and Pepper

24 Clams 3 1/2 pounds (well scrubbed)

1/2 lb. scallops (halved)

1/2 lb. shrimp (peeled, de-veined, tails intact)

30 fresh basil leaves

1 Tablespoons lemon peel julienne

Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes.  Add onions and shallots and sauté 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.  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. 




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