I made something similar last weekend and the results from that prompted me as to a few minor changes for this one. I'd use DICED tomato,(it's less liquidy & has alittle more body to it), & add seasonings & 2 cans of chic broth and the wine (no water). Bring to a low boil, then cover and lower heat & simmer for 30 min. While that's simmering, I'd cook the clams in 1 14oz can chick broth & then set aside for later. "Later", after simmering the pot for 30 minutes, I'd add the shrimp and scallops and then the clams including the liquid from that,,,,,cover and continue simmering until shrimps are pink. Then, Stir the pot, recover, and continue simmering a couple more minutes. Then serve with some nice crusty garlic bread.
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I made something similar last weekend and the results from that prompted me as to a few minor...