Ingredients
- 3 dozen littleneck clams, washed
- 1 lb jumbo shrimp, peeled and deveined
- 1 lb bay scallops
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1.75oz or 1 link chorizo sausage, sliced
- 1 large ripe tomato, diced
- 3/4 cup dry white wine, such as pinot grigio
- 1/4 cup water
- 1 bay leaf
- 1/2 cup fresh parsley, finely chopped
- kosher salt and black papper to taste
Directions
- In a large, heavy pot, heat the olive oil to medium heat. Add the garlic and onion and sautée for 3-5, until soft.
- Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt, and pepper. Simmer for 5 minutes.
- Stir in the clams and cover the pot. Cook about 5 minutes or until all the clams are open. Discard any closed clams.
- Add the shrimp and scallops and cook for 2-3 minutes, until seafood is completely cooked and the shrimp are opaque. Remove from heat.
- To serve, ladle the stew into bowls and top with a sprinkle of parsley. Enjoy!
Yield: 4 servings
Preparation Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 40 minutes