Manhattan-Style Seafood Stew

Manhattan-style Seafood Stew

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  • 5 slice
    bacon, chopped
  • 1/2 large
    onion, chopped
  • 5 large
    shallots or green onions, chopped
  • 5 can(s)
    italian plum tomatoes, 1/4 pound each, drained
  • 24 oz
    bottled clam juice
  • 3/4 c
    dry white wine
  • 3
    bay leaves
  • 1/4 tsp
    dried red pepper, crushed
  • 1 lb
    potatoes, peeled, quartered lengthwise, thinly sliced
  • ·
  • ·
    pepper, ground
  • 1/2 lb
    clams, well scrubbed
  • 1/2 lb
    sea scallops, halved crosswise
  • 1/2 lb
    medium shrimp, uncooked, peeled, deveined, tails intact
  • 30
    fresh basil leaves, thinly sliced
  • 1 Tbsp
    lemon peel, julienned

How to Make Manhattan-Style Seafood Stew


  1. Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes.
  2. Add onions and shallots and saute until tender, about 8 minutes.
  3. Chop tomatoes in a food processor.
  4. Add to pot with clam juice, wine, bay leaves and dried red pepper.
  5. Simmer 20 minutes, stirring occasionally.
  6. Add potatoes to stew and simmer until tender, about 20 minutes.
  7. Season with salt and pepper.
  8. (Can be prepared 1 day ahead; cover and refrigerate; return to simmer before continuing).
  9. Add clams to stew.
  10. Cover and simmer until clams begin to open, about 5 minutes.
  11. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes.
  12. Discard clams that do not open.
  13. Mix in half of basil.
  14. Transfer stew to a large serving bowl.
  15. Sprinkle with remaining basil and lemon peel.

Printable Recipe Card

About Manhattan-Style Seafood Stew

Course/Dish: Fish Soups
Other Tag: Quick & Easy

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