Ingredients:
1/4 cup extra-virgin olive oil
1 medium potato, cut into 1/2-inch cubes
2 medium carrots, peeled and cut into 1/2-inch pieces
2 large shallots, chopped
2 garlic cloves, minced
kosher salt
3/4 cup dry white wine
1 (28-ounce) can crushed san marzano tomatoes
1/2 teaspoon red pepper flakes
12 littleneck clams, scrubbed
1/2 pound shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley
Directions:
- In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the potatoes, carrots, shallots, and garlic. Season with salt and cook for 5 to 7 minutes, stirring frequently until veggies begin to soften. Add the wine and scrape up any brown bits at the bottom of the pan with a wooden spoon. Cook for about 3 minutes until wine is almost evaporated. Add the crushed tomatoes, 1 cup of water, and red pepper flakes. Reduce the heat to a simmer over medium to medium-low heat. Cover and cook for about 20 minutes until veggies are tender, but still firm.
- Add the clams. (Make sure the stew is just under a boil so that the clams will open). Cover and cook for 8 minutes. Add the shrimp. Cover and continue cooking for about 5 minutes longer until the clam shells have opened and shrimp are cooked through. Discard any unopened clams.
- Ladle the soup into bowls. Garnish with parsley and red pepper flakes. Serve.
This amazing SPICY SEAFOOD STEW recipe I found at http://lattesandleggings.com/ and I love it. If you like spicy and seafood in the same time this is perfect recipe for you. So easy and delicious recipe. I hope you like it. Enjoy!
