Ingredients Jump to Instructions ↓

  1. 5 Bacon - chopped

  2. 1 1/2 Onions - chopped (large)

  3. 5 Shallots or green onions (large) Chopped

  4. 5 1/4 lbs 2383g / 84oz Cans Italian plum tomatoes Drained

  5. 24 oz 681g Bottled clam juice

  6. 3/4 cup 177ml Dry white wine

  7. 3 Bay leaves

  8. 1/4 teaspoon 1 1/3ml Dried red pepper - crushed

  9. 1 lb 454g / 16oz White rose potatoes - peeled Quartered lengthwise - and Thinly sliced Salt Ground pepper

  10. 3 1/2 lbs 1589g / 56oz Clams - well scrubbed

  11. 1/2 lb 227g / 8oz Sea scallops - halved Crosswise

  12. 1/2 lb 227g / 8oz Uncooked medium shrimp Peeled and deveined - with Tails left intact

  13. 30 Fresh basil leaves - thinly Sliced

  14. 1 tablespoon 15ml Lemon peel - julienne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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