Seafood Mediterranean

Recipe Ingredients

18		Cherrystone clams
3		Garlic - chopped
1/2 cup	118ml	Olive oil
18 oz	511g	Lobster tails - thawed if
		Frozen - each cut in thirds
		Crosswise
1 cup	237ml	Dry white wine
1		Italian plum tomatoes
		Cut up
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
1 teaspoon	5ml	Dried oregano
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
2		Bay leaves
1 lb	454g / 16oz	Medium shrimp - peeled and
		Deveined - with shell left
		On tail

Recipe Instructions

Scrub clams. Soak in salt water for 15 minutes. Drain and rinse. Repeat soaking process twice. In an 8 quart pot, saute garlic in hot olive oil over medium-high heat until lightly cooked but not brown.

Add lobster tail pieces and stir well. Add white wine, tomatoes, parsley, oregano, salt, pepper and bay leaves. Mix well. Arrange shrimp and clams on top of stew.

Bring to a boil. Reduce heat. Cover and steam for 5-8 minutes until clams have opened and shrimp and lobster are opaque when cut in center.

Discard any unopened clams and bay leaves before serving stew in bowls.

Source:
Victoria Magazine, January 1994

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