I started by browning some onions and garlic clove slices in some evoo in my largest pot. After a few minutes, I added in a cup of sauvignon blanc, a splash of clam juice, about 1/2 a cup of water, two fresh, chopped tomatoes, a tablespoon of tomato paste and a sprinkling of bay leaves. After simmering, covered, a few minutes, I added in half a pound of live, little neck clams (6) and covered back up for a couple more minutes. Once the clams had opened, I added in a pound of live, scrubbed mussels and covered for a few more minutes. Finally, I added a splash more wine and half a pound each of shrimp and bay scallops, stirred in some parsley, fresh ground black pepper and a sprinkling of crushed red pepper. Covering the pot for a few final minutes.
In the mean time, I slathered some butter on a slice of Trader Joe's Tuscan Pane, sprinkled on some garlic powder and broiled for a few minutes. Cut it into strips.
Finally, time to test out this whim.
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| Portuguese Seafood Stew |
