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Mussels and More Large Clam
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8" x 10" x 3"
Try our friend Cheryl Matalene's exquisite recipe for Seafood Stew:
1 onion, cut into big slices
2 bottles clam juice
4 shallots, minced
3 leeks, white part only, minced
1 large Yukon Gold or russet potato, diced
1 cup diced celery root
6 slices bacon
1 stick butter
1 tsp. thyme
1 cup white wine
1/3 c. brandy
1 c. heavy cream
handful snipped chives
2 lbs. seafood (scallops and monkfish), cut into pieces
Salt & pepper to taste
Put onion and clam juice in a pan large enough to hold all the seafood, and simmer until the onion is translucent. This is just to flavor the broth. Remove the onion, discard it, and add the seafood to the broth. Put lid on pan and simmer until seafood is cooked through. Remove seafood to a bowl and reserve broth in pan.
In a skillet, cook bacon until crisp. Remove the bacon, reserving the bacon fat. Crumble the bacon and put aside.
Put bacon fat and the butter in a large pot and heat to melt butter. In this pot, saute the shallots, leeks, potatoes, and celery root until shallots and leeks are tender. Add wine and brnady and reduce slightly. Add the reserved broth and thyme.
Add seafood and cream and transfer to large clam shell. Bake in preheated oven at 350 for 30 minutes. Season with salt and pepper to taste. Stir in chives and crumbled bacon.
Serve right in the shell. Impress and enjoy!
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