Manhattan-Style Seafood Stew Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 5sl Bacon, chopped
  • 1 1/2lg Onions, chopped
  • 5lg Shallots or Green Onions,
  • Chopped
  • 5 1/4lb Cans Italian Plum Tomatoes,
  • Drained
  • 24oz Bottled Clam Juice
  • 3/4c Dry White Wine
  • 3 Bay Leaves
  • 1/4ts Dried Red Pepper, crushed
  • 1lb White Rose Potatoes, peeled,
  • Quartered lengthwise, and
  • Thinly sliced
  • Salt
  • Ground Pepper
  • 3 1/2lb Clams, well scrubbed
  • 1/2lb Sea Scallops, halved
  • Crosswise
  • 1/2lb Uncooked Medium Shrimp,
  • Peeled and deveined, with
  • Tails left intact
  • 30 Fresh Basil Leaves, thinly
  • Sliced
  • 1tb Lemon Peel, julienned

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