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Epicurious

Manhattan-Style Seafood Stew

4.2

(11)

Recipe information

  • Yield

    Serves 4

Ingredients

5 bacon slices, 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 (generous) dried crushed red pepper
1 pound white rose potatoes, peeled, quartered lengthwise, thinly sliced
Salt and pepper
24 clams (about 3 1/2 pounds), well scrubbed
1/2 pound sea scallops, halved crosswise
1/2 pound uncooked medium shrimp, peeled, deveined (tails left intact)
30 fresh basil leaves, thinly sliced
1 tablespoon lemon peel julienne

Preparation

  1. Step 1

    Cook bacon in 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 processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.

    Step 2

    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.

TagsStewSoup/StewAmericanBaconCured MeatMeatOnionRoot VegetableVegetableCanned TomatoTomatoPotatoClamShellfishSeafoodScallopShrimpBasilHerbs & SpicesMainLunchDinnerDairy FreeGluten FreeNut FreeSimmerFood Processor
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