Holiday Recipe Exchange - Manhattan Style Seafood Stew

Time to share all those yummy recipes! The recipe I am sharing originated with a friend of the family. I know it is not your typical holiday recipe. It is a family favorite on my side and a little pricey to make, so it has become the meal we have when the family gets together for Christmas. An added bonus to this is that it can mostly be made the day before, so we don't spend the whole day in the kitchen. We usually serve this with homemade bread, salad and very decadent desserts. Cheesecake and Amish date pudding are usually among the choices.

Manhattan Style Seafood Stew

5 bacon slices, chopped 1 1/2 large onion, chopped
5 green onions, chopped 3- 28oz cans Italian plum tomatoes, drained
3-8oz bottles clam juice 3/4 c dry white wine
3 bay leaves 1/4 tsp red pepper
1 lb. small white potatoes, peeled, quartered and sliced
24 clams well scrubbed (or use canned minced clams)
1/2 pound sea scallops, halved crosswise
1/2 pound uncooked medium shrimp, peeled and de-veined
30 fresh basil leaves
1 TB lemon peel

Cook bacon in heavy large pot for about 5 minutes. Add onions and saute about 8 minutes. Chop tomatoes and add along with clam juice, wine, bay leaves and red pepper. Simmer 20 minutes.

Add potatoes to stew and simmer about 20 minutes. Season with salt and pepper. (This can be made 1 day ahead and refrigerated. Return to simmer before continuing.)

Add clams. Cover & simmer until clams begin to open- about 5 minutes. Add scallops and shrimp. Cover and simmer until clams open and scallops and shrimp are cooked. (about 3 minutes) Discard any clams that do not open. Mix in 1/2 basil. Transfer to large serving bowl and sprinkle with remaining basil and lemon peel.

Category: Soup or Main Dish

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