Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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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