You are here: Home » Recipes » Seafood Stew Seafood Stew Recipe by American Profile Yield 4 servings PrintEmail "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." Ingredients 1 tablespoon extra-virgin olive oil1 medium onion2 garlic cloves2 (6 1/2-ounce) cans chopped clams, undrained1 (6-ounce) can white crab (or imitation crab)1 (6-ounce can shrimp1 (10 3/4-ounce) can condensed tomato soup1 (2-ounce) jar pimentos, undrained1 1/2 cups hot water1/4 teaspoon salt Pepper, to taste1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 cup fresh parsley Parmesan cheese (optional) Instructions 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 about 6 cups. Recipe by Duane Kasten, Long Prairie, Minn.