Recipe - Manhattan-Style Seafood Stew

5 sl Bacon, chopped
1 One half lg Onions, chopped
5 lg Shallots or Green Onions,
Chopped
5 One fourth pound Cans Italian Plum Tomatoes,
Drained
24 ounce Bottled Clam Juice
Three fourths cup Dry White Wine
3 Bay Leaves
One fourth teaspoon Dried Red Pepper, crushed
1 pound White Rose Potatoes, peeled,
Quartered lengthwise, and
Thinly cut or sliced up
Salt
Ground Pepper
3 One half pound Clams, well scrubbed
One half pound Sea Scallops, halved
Crosswise
One half pound Uncooked Medium Shrimp,
Peeled and deveined, with
Tails left intact
30 Fresh Basil Leaves, thinly
Sliced
1 tablespoon Lemon Peel, julienned

Cook bacon in a heavy large pot over medium heat until fat renders, about 5
minutes. Add onions and shallots and saute until tender, about 8 minutes.
Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay
leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.

Add potatoes to stew and simmer until tender, about 20 minutes. Season with
salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Return to simmer before continuing.) Add clams to stew. Cover and 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 through,
about 3 minutes. Discard and clams that do not open. Mix in half of basil.
Transfer stew to a large serving bowl. Sprinkle with remaining basil and
lemon peel.

Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY
3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini