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  • 8servings
  • 30minutes
  • 309calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 large onion, chopped

  3. 3 cloves garlic, crushed or to taste

  4. 2 (28 ounce) cans diced tomatoes with juice

  5. 1/2 cup dry white wine

  6. 1/4 cup chopped fresh parsley

  7. 1/2 teaspoon dried basil

  8. 2 teaspoons salt

  9. 1/2 teaspoon cracked black pepper

  10. 1 bay leaf

  11. 1 pound scallops

  12. 24 littleneck clams

  13. 1 1/2 pounds crab legs

  14. 1 pound unpeeled, large fresh shrimp

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

  2. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

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