Manhattan-Style Seafood Stew

Recipe Ingredients

5		Bacon - chopped
1 1/2		Onions - chopped (large)
5		Shallots or green onions (large)
		Chopped
5 1/4 lbs	2383g / 84oz	Cans Italian plum tomatoes
		Drained
24 oz	681g	Bottled clam juice
3/4 cup	177ml	Dry white wine
3		Bay leaves
1/4 teaspoon	1.3ml	Dried red pepper - crushed
1 lb	454g / 16oz	White rose potatoes - peeled
		Quartered lengthwise - and
		Thinly sliced
		Salt
		Ground pepper
3 1/2 lbs	1589g / 56oz	Clams - well scrubbed
1/2 lb	227g / 8oz	Sea scallops - halved
		Crosswise
1/2 lb	227g / 8oz	Uncooked medium shrimp
		Peeled and deveined - with
		Tails left intact
30		Fresh basil leaves - thinly
		Sliced
1 tablespoon	15ml	Lemon peel - julienne

Recipe Instructions

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:
Malissa Beckner

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