Manhattan-Style Seafood Stew

Manhattan-style Seafood Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


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
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
fresh basil leaves, thinly sliced
1 Tbsp
lemon peel, julienned


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

About Manhattan-Style Seafood Stew

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