*  Exported from  MasterCook  *
 
                            SEAFOOD MEDITERRANEE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    Cherrystone Clams
    3                    Cloves Garlic, chopped
      1/2   c            Olive Oil
   18       oz           Lobster Tails, thawed if
                         Frozen, each cut in thirds
                         Crosswise
    1       c            Dry White Wine
   16       oz           Can Italian Plum Tomatoes,
                         Cut up
      1/2   c            Fresh Parsley, chopped
    1       t            Dried Oregano
    1 1/2   ts           Salt
      1/2   ts           Pepper
    2                    Bay Leaves
    1       lb           Medium Shrimp, peeled and
                         Deveined, with shell left
                         On tail
 
   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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