Subject: Manhattan-Style Seafood Stew
From: [email-masked]
Date: Wed, 31 May 2000 05:54:17 EDT
Newsgroups: rec.food.recipes

* Exported from MasterCook *

                       Manhattan-Style Seafood Stew

Recipe By     :Bon Appetit Magazine - January 1991
Serving Size  : 4     Preparation Time :0:00
Categories    : Clams                           Scallops
                Seafood                         Shrimp
                Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             slices  bacon -- chopped
  1 1/2          large  onions -- chopped
  5              large  shallots or green onions -- chopped
  3       28-ounce cans  Italian plum tomatoes -- drained
  3       8-ounce bottles  clam juice
     3/4           cup  dry white wine
  3                     bay leaves
     1/4      teaspoon  dried crushed red pepper
  1              pound  white rose potatoes -- peeled, quartered lengthwise, 
thinly sliced
                        Salt and pepper
  24                    clams -- well scrubbed
     1/2         pound  sea scallops -- halved crosswise
     1/2         pound  uncooked medium shrimp -- peeled, deveined
  30                    fresh basil leaves -- thinly sliced
  1         tablespoon  julienned lemon peel

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 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 any clams that do not open. Mix in half of basil. Transfer stew to 
large serving bowl. Sprinkle with remaining basil and lemon peel. 

Posted by Cassie
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