manhattan-style seafood stew
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Ingredients For manhattan-style seafood stew
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5 slicebacon, chopped
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30fresh basil leaves, thinly sliced
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1/2 lbmedium shrimp, uncooked, peeled, deveined, tails intact
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1/2 lbsea scallops, halved crosswise
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1/2 lbclams, well scrubbed
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pepper, ground
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salt
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1 lbpotatoes, peeled, quartered lengthwise, thinly sliced
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1/4 tspdried red pepper, crushed
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3bay leaves
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3/4 cdry white wine
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24 ozbottled clam juice
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5 canitalian plum tomatoes, 1/4 pound each, drained
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5 lgshallots or green onions, chopped
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1/2 lgonion, chopped
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1 Tbsplemon peel, julienned
How To Make manhattan-style seafood stew
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1Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes.
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2Add onions and shallots and saute until tender, about 8 minutes.
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3Chop tomatoes in a food processor.
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4Add to pot with clam juice, wine, bay leaves and dried red pepper.
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5Simmer 20 minutes, stirring occasionally.
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6Add potatoes to stew and simmer until tender, about 20 minutes.
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7Season with salt and pepper.
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8(Can be prepared 1 day ahead; cover and refrigerate; return to simmer before continuing).
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9Add clams to stew.
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10Cover and simmer until clams begin to open, about 5 minutes.
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11Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes.
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12Discard clams that do not open.
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13Mix in half of basil.
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14Transfer stew to a large serving bowl.
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15Sprinkle with remaining basil and lemon peel.
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