Emeril's Portuguese Seafood Stew
Clams, scallops and shrimp make up this tasty stew.
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Mixing bowl
- Ladle
- Soup bowl
- Bread knife
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 onion, finely chopped
- 1 tbsp Emeril’s® Original Essence
- 16 oz of clam juice (2 8-oz bottles)
- 16 oz can diced tomatoes, undrained
- 1 celery rib, thinly sliced
- 12 littleneck or other small clams
- 1 lb shrimp, raw and deveined
- 1 lb bay scallops
- 1/4 cup white wine
- 2 tbsp Kick It Up Red Pepper Sauce
- 1/2 cup Italian parsley, chopped
- 1 loaf crusty bread
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