Manhattan seafood stew

I made this one from a recipe in Alex and I's very thick Bon Appétit cookbook by Barbara Fairchild, which we received as a present from Sabrina for Christmas 2007 (I think). There are so many recipes in that book. So far, I found exactly what I was looking for each time I used it. Very good good! Anyhow, I made this chowder along with a New England chowder recipe (click here), and served them both in the same bowl, for a white-creamy and red-stewy presentation. Make sure to get lots of bread for moping up every last bit.


  • 5 bacon slices, chopped.
  • 1 1/2 large onion, chopped.
  • 5 large shallots (the little brown ones) or green onions, chopped.
  • 3 cans of Italian tomatoes (total about 1 litre), chopped in food processor.
  • 3 cups of clam juice.
  • 3/4 cup dry white wine.
  • 3 bay leaves.
  • 1/4 teaspoon (or more) dry crushed red peppers.
  • 1 pound of white potatoes, peeled and cut into good size chunks.
  • 24 whole clams (about 3 1/2 pounds).
  • 225g (8 oz) scallops, halved.
  • 225g (8 oz) medium size shrimps, peeled, deveined but tail on.
  • 30 fresh leaves of basil, sliced.
  • 1 tablespoon of little sticks of lemon peel.


  • In large pot, cook bacon until the fat renders. About 5 minutes.
  • Add onions and shallots, sauté until tender.
  • Add tomatoes, clam juice, wine, bay leaves and crushed red pepper to pot.
  • Simmer 20 minutes, stirring often.
  • Add potatoes and simmer until tender (about 20 minutes).
  • Add clams. Simmer until the clams begin to open. About 5 minutes.
  • Add scallops and shrimps. Simmer for another 3 minutes or so, until the clams are fully open and the scallops and shrimps are cooked.
  • Discard any unopened clams.
  • Discard bay leaves.
  • Mix in half of the basil.
  • Season to taste, with salt and pepper.
  • Serve with remaining basil and lemon peel as garnish.