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Categories:
clam juice white wine littleneck clams mussels shrimp butter potato celery root Calvados bay scallops Creme Fraiche egg yolks lemon juice fresh Italian parsley
Viewed: 24 - Published at: 8 years agoIngredients
- 2 1/2 cups bottled clam juice
- 1 1/2 cups dry white wine
- 12 littleneck clams, scrubbed
- 12 mussels, scrubbed, debearded
- 3/4 pound uncooked large shrimp, peeled, deveined, shells reserved
- 1/4 cup (1/2 stick) butter
- 1 cup finely chopped leek (white and pale green parts only)
- 1 medium potato, peeled, cut into 1/2-inch pieces
- 1 cup chopped peeled celery root
- 1/3 cup Calvados
- 3/4 pound bay scallops
- 1/2 cup creme fraiche
- 3 large egg yolks
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped fresh Italian parsley
Method
- Bring clam juice and wine to simmer in heavy large pot.
- Add clams, then mussels to pot.
- Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams.
- Using slotted spoon, transfer shellfish to large bowl as they open.
- Discard any that do not open after 12 minutes.
- Reserve liquid in pot.
- Add shrimp shells to cooking liquid.
- Cover and simmer over low heat 10 minutes, stirring occasionally.
- Strain liquid into 4-cup glass measuring cup.
- Discard solids.
- Melt butter in clean large pot over low heat.
- Add leek.
- Cover; cook until leek is tender, stirring occasionally, about 10 minutes.
- Add potato and celery root.
- Pour in reserved cooking liquid, leaving any sediment in measuring cup.
- Add Calvados.
- Bring to simmer.
- Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes.
- Stir in shrimp and scallops.
- Cover; simmer 2 minutes.
- Whisk creme fraiche, egg yolks and lemon juice in small bowl to blend.
- Stir into stew.
- Return clams and mussels to pot.
- Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes.
- Season with salt and pepper.
- Divide among bowls.
- Sprinkle parsley over.
