Seafood Mediterranean

Course : Seafoods
Serves: 6
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18 medium cherrystone clams
3 cloves garlic chopped
1/2 cup olive oil
18 ounces lobster tails -- thawed if frozen -- each cut in thirds crosswise
1 cup dry white wine
16 ounces Italian plum tomatoes cut up
1/2 cup fresh parsley -- chopped
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pieces bay leaves
1 pound medium shrimp -- peeled and deveined -- with shell left on tail

Preparation / Directions:

Scrub clams. Soak in salt water for 15 minutes. Drain and rinse. Repeat soaking process twice. In an 8 quart pot, sauté 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. Bring 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

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