'GIFT FROM THE SEA' ~ MANHATTAN-STYLE SEAFOOD STEW

MANHATTAN-STYLE SEAFOOD STEW

~ 'Tried & true' keeper recipe from

Bon Appetit/Jan 1991

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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

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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)

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30 thinly sliced fresh basil leaves

1 Tbsp. julienned lemon peel

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*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.