Seafood Stew

Men can help women in the kitchen and enjoy it. I like to doctor recipes to my own specifications, by trying this and that. I also like using vegetables I grow in the garden.

This is an easy and tasty stew, and the recipe can be doubled for a large group.

Recipe

• 1 tablespoon extra virgin olive oil
• 1 medium onion
• 2 garlic cloves
• 2 6 1/2-ounce cans chopped clams, undrained
• 1 6-ounce can white crab (or imitation crab)
• 1 6-ounce can shrimp
• 1 10 3/4-ounce can condensed tomato soup
• 1 2-ounce jar pimentos, undrained
• 1 1/2 cups hot water
• 1/4 teaspoon salt
• Pepper, to taste
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup fresh parsley
• Parmesan cheese (optional)

Heat oil in a large saucepan. Chop onion and press or mince garlic. Add these to saucepan, cover, and cook over low heat about 15 minutes. Drain and rinse crab and shrimp. Stir clams and liquid, crab, shrimp, tomato soup, pimentos and liquid, water, salt, and pepper into onion mixture. Crush basil and oregano and chop parsley. Add to seafood mixture. Cook covered over low heat for 10 minutes. Sprinkle with Parmesan cheese, if desired. Makes four 1 1/2-cup servings.

Kasten’s recipe won first place in the 2000 Minnesota Renaissance Festival.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article