MANHATTAN-STYLE SEAFOOD STEW
~ 'Tried & true' keeper recipe from
Bon Appetit/Jan 1991
5 slices bacon, 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
3 bay leaves
1/4 generous tsp. dried crushed red pepper
1 lb. peeled & quartered white rose potatoes*, sliced thin
sea salt & fresh ground pepper to taste
24 clams (about 3 -1/2 lbs.) , well scrubbed
1/2 lb. sea scallops, halved crosswise
1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact)
30 thinly sliced fresh basil leaves
1 Tbsp. julienned lemon peel
*Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes.
- Cook bacon in 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 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 & 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 are 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.
- Serve with loaf of crusty bread to soak up juices and a slightly dry Michigan Riesling to compliment the spicy stew.