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Manhattan-Style Seafood Stew
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 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.
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Seafood Stew 03