Seafood mediterranee

6 Servings

Ingredients

Quantity Ingredient
18 Cherrystone Clams
3 Cloves Garlic, chopped
½ cup Olive Oil
18 ounces Lobster Tails, thawed if
Frozen, each cut in thirds
Crosswise
1 cup Dry White Wine
16 ounces Can Italian Plum Tomatoes,
Cut up
½ cup Fresh Parsley, chopped
1 teaspoon Dried Oregano
1½ teaspoon Salt
½ teaspoon Pepper
2 Bay Leaves
1 pounds Medium Shrimp, peeled and
Deveined, with shell left
On tail

Directions

Scrub clams. Soak in salt water for 15 minutes. Drain and rinse.

Repeat soaking process twice. In an 8 quart pot, saute garlic in hot olive oil over medium-high heat until lightly cooked but not brown.

Add lobster tail pieces and stir well. Add white wine, tomatoes, parsley, oregano, salt, pepper and bay leaves. Mix well. Arrange shrimp and clams on top of stew. Brin to a boil. Reduce heat. Cover and steam for 5-8 minutes until clams have opened and shrimp and lobster are opaque when cut in center. Discard any unopened clams and bay leaves before serving stew in bowls.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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