Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      slices        bacon -- chopped
   1 1/2  large         onions -- chopped
   5      large         shallots or green onions
                        chopped
   5 1/4  pounds        cans Italian plum tomatoes
                        drained
  24      ounces        bottled clam juice
     3/4  cup           dry white wine
   3                    bay leaves
     1/4  teaspoon      dried red pepper -- crushed
   1      pound         white rose potatoes -- peeled
                        quartered lengthwise -- and
                        thinly sliced
                        salt
                        ground pepper
   3 1/2  pounds        clams -- well scrubbed
     1/2  pound         sea scallops -- halved
                        crosswise
     1/2  pound         uncooked medium shrimp
                        peeled and deveined -- with
                        tails left intact
  30                    fresh basil leaves -- thinly
                        sliced
   1      tablespoon    lemon peel -- julienne

Preparation:

Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and sauté until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally. Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel.