18 Cherrystone Clams 3 Cloves Garlic, chopped 1/2 c Olive Oil 18 oz Lobster Tails, thawed if Frozen, each cut in thirds Crosswise 1 c Dry White Wine 16 oz Can Italian Plum Tomatoes, Cut up 1/2 c Fresh Parsley, chopped 1 t Dried Oregano 1 1/2 ts Salt 1/2 ts Pepper 2 Bay Leaves 1 lb Medium Shrimp, peeled and Deveined, with shell left On tail Scrub clams. Soak in salt water for 15 minutes. Drain and rinse. Repeat soaking process twice. In an 8 quart pot, saute 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. Brin 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 Typed by Katherine Smith
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