Manhattan-Style Seafood Stew
| Yield: | 4 Servings |
| Categories: | Stews, Fish |
| 5 | sl | Bacon, chopped |
| 1 1/2 | lg | Onions, chopped |
| 5 | lg | Shallots or Green Onions, |
| Chopped | ||
| 5 1/4 | lb | Cans Italian Plum Tomatoes, |
| Drained | ||
| 24 | oz | Bottled Clam Juice |
| 3/4 | c | Dry White Wine |
| 3 | Bay Leaves | |
| 1/4 | ts | Dried Red Pepper, crushed |
| 1 | lb | White Rose Potatoes, peeled, |
| Quartered lengthwise, and | ||
| Thinly sliced | ||
| Salt | ||
| Ground Pepper | ||
| 3 1/2 | lb | Clams, well scrubbed |
| 1/2 | lb | Sea Scallops, halved |
| Crosswise | ||
| 1/2 | lb | Uncooked Medium Shrimp, |
| Peeled and deveined, with | ||
| Tails left intact | ||
| 30 | Fresh Basil Leaves, thinly | |
| Sliced | ||
| 1 | tb | Lemon Peel, julienned |
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