Name: Creamy Shellfish and Root Vegetable Stew
Yield: Serves 4
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 crème fraîche; 3 large egg yolks; 2 teaspoons fresh lemon juice; 1/4 cup chopped fresh Italian parsley

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Recipe notes

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