Manhattan-Style Seafood Stew

Manhattan-style Seafood Stew Recipe

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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
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

How to Make Manhattan-Style Seafood Stew


  • 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.

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About Manhattan-Style Seafood Stew

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

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