Manhattan-Style Seafood Stew
Yield
4 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
chopped |
|
| 1 ½ | large |
onions
chopped |
|
| 5 | large |
shallots
shallots or green onions,, chopped |
*
|
| 5 ¼ | pounds |
italian plum (roma) tomatoes
canned, drained |
|
| 24 | ounces |
clam juice
bottled |
*
|
| ¾ | cup |
white wine
dry |
*
|
| 3 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
red pepper flakes
dried, crushed |
|
| 1 | pound |
potatoes
white rose, peeled, quartered lengthwise, and, thinly sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 3 ½ | pounds |
clams
well scrubbed |
|
| ½ | pound |
sea scallops
halved, crosswise |
|
| ½ | pound |
shrimp
medium, uncooked, peeled and deveined, with, tails left intact |
|
| 30 | each |
basil
fresh, thinly sliced |
*
|
| 1 | tablespoon |
lemon zest
julienned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
chopped |
|
| 1.5 | large |
onions
chopped |
|
| 5 | large |
shallots
shallots or green onions,, chopped |
*
|
| 2.4 | kg |
italian plum (roma) tomatoes
canned, drained |
|
| 693.6 | ml/g |
clam juice
bottled |
*
|
| 177 | ml |
white wine
dry |
*
|
| 3 | each |
bay leaves
|
*
|
| 1.3 | ml |
red pepper flakes
dried, crushed |
|
| 453.6 | g |
potatoes
white rose, peeled, quartered lengthwise, and, thinly sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1.6 | kg |
clams
well scrubbed |
|
| 226.8 | g |
sea scallops
halved, crosswise |
|
| 226.8 | g |
shrimp
medium, uncooked, peeled and deveined, with, tails left intact |
|
| 3E+1 | each |
basil
fresh, thinly sliced |
*
|
| 15 | ml |
lemon zest
julienned |
|
Directions
Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes.
Add onions and shallots and sauté until tender, about 8 minutes.
Chop tomatoes in a food 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 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 and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel.
