Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!cpk-news-hub1.bbnplanet.com!news.gtei.net!news.maxwell.syr.edu!cyclone2.usenetserver.com!news-out.usenetserver.com!easynews!feedwest.news.agis.net!agis!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Recipeaholic@aol.com Newsgroups: rec.food.recipes Subject: Manhattan-Style Seafood Stew Followup-To: rec.food.cooking Date: Wed, 31 May 2000 05:54:17 EDT Organization: AOL Lines: 50 Approved: phill@rt66.com Message-ID: Reply-To: Recipeaholic@aol.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42230 * 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 - - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.