Creamy Shellfish and Root Vegetable Stew Recipe

Name: Creamy Shellfish and Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups bottled clam juice; 1 1/2 cups dry white wine; 12 littleneck clams, scrubbed; 12 mussels, scrubbed, debearded; 3/4 pound uncooked large shrimp, peeled, deveined, shells reserved; 1/4 cup (1/2 stick) butter; 1 cup finely chopped leek (white and pale green parts only); 1 medium potato, peeled, cut into 1/2-inch pieces; 1 cup chopped peeled celery root; 1/3 cup Calvados; 3/4 pound bay scallops; 1/2 cup creme fraiche; 3 large egg yolks; 2 teaspoons fresh lemon juice; 1/4 cup chopped fresh Italian parsley

Servings: persons

2 1/2 cups bottled clam juice
1 1/2 cups dry white wine
12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
3/4 pound uncooked large shrimp, peeled, deveined, shells reserved
1/4 cup (1/2 stick) butter
1 cup finely chopped leek (white and pale green parts only)
1 medium potato, peeled, cut into 1/2-inch pieces
1 cup chopped peeled celery root
1/3 cup Calvados
3/4 pound bay scallops
1/2 cup creme fraiche
3 large egg yolks
2 teaspoons fresh lemon juice
1/4 cup chopped fresh Italian parsley

1
Bring clam juice and wine to simmer in heavy large pot.
2
Add clams, then mussels to pot.
3
Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams.
4
Using slotted spoon, transfer shellfish to large bowl as they open.
5
Discard any that do not open after 12 minutes.
6
Reserve liquid in pot.
7
Add shrimp shells to cooking liquid.
8
Cover and simmer over low heat 10 minutes, stirring occasionally.
9
Strain liquid into 4-cup glass measuring cup.
10
Discard solids.
11
Melt butter in clean large pot over low heat.
12
Add leek.
13
Cover; cook until leek is tender, stirring occasionally, about 10 minutes.
14
Add potato and celery root.
15
Pour in reserved cooking liquid, leaving any sediment in measuring cup.
16
Add Calvados.
17
Bring to simmer.
18
Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes.
19
Stir in shrimp and scallops.
20
Cover; simmer 2 minutes.
21
Whisk creme fraiche, egg yolks and lemon juice in small bowl to blend.
22
Stir into stew.
23
Return clams and mussels to pot.
24
Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes.
25
Season with salt and pepper.
26
Divide among bowls.
27
Sprinkle parsley over.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups bottled clam juice, 1 1/2 cups dry white wine, 12 littleneck clams, scrubbed, 12 mussels, scrubbed, debearded, and more.

Yes, Creamy Shellfish and Root Vegetable Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Shellfish and Root Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions