Categories: Stews, Fish, Kooknet 
      Yield: 4 servings 
  
      5 sl Bacon, chopped 
  1 1/2 lg Onions, chopped 
      5 lg Shallots or Green Onions, 
           Chopped 
  5 1/4 lb Cans Italian Plum Tomatoes, 
           Drained 
     24 oz Bottled Clam Juice 
    3/4 c  Dry White Wine 
      3    Bay Leaves 
    1/4 ts Dried Red Pepper, crushed 
      1 lb White Rose Potatoes, peeled, 
           Quartered lengthwise, and 
           Thinly sliced 
           Salt 
           Ground Pepper 
  3 1/2 lb Clams, well scrubbed 
    1/2 lb Sea Scallops, halved 
           Crosswise 
    1/2 lb Uncooked Medium Shrimp, 
           Peeled and deveined, with 
           Tails left intact 
     30    Fresh Basil Leaves, thinly 
           Sliced 
      1 tb 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 
  315-786-1120