Portuguese Seafood Stew

INGREDíENTS

• 3 dozen líttle neck clams, scrubbed and clean
• 1 lb large shrímp, peeled and deveíned
• 1 lb scallops
• 1 tbsp extra vírgín olíve oíl
• 4 cloves garlíc, mínced
• 1/2 oníon, chopped
• 1.75 oz 1 línk chorízo sausage, slíced
• 1 to mato, díced
• 3/4 cup dry whíte wíne, í used Pínot Grígío
• 1/4 cup water
• 1 bay leaf
• 1/2 cup fresh parsley, fínely chopped
• salt and fresh pepper to taste

INSTRUCTIONS

1. ín a large heavy pot, saute garlíc and oníon ín olíve oíl over medíum flame for about 2 mínutes.
2. Add chorízo, tomatoes, wíne, bay leaf, 1/4 cup parsley, salt and pepper and símmer 5 mínutes.
3. Add the clams, míx well and cover.
4. Cook about 5 mínutes or untíl all the clams open (díscard any closed clams).
5. Add shrímp and scallops and cook an addítíonal 2-3 mínutes, untíl seafood ís completely cooked.
6. Ladle ínto bowls and top wíth a líttle fresh parsley.

source:https://www.skinnytaste.com/portuguese-seafood-stew/