Italian Seafood Salad (Insalada di Mare)

• 1/2 cup dry white wine, ↔ Replace
• 2 pounds fresh live Manila or littleneck clams ((about 2 dozen), purged and scrubbed) ↔ Replace
• 1 pound fresh live mussels ((about 2 dozen), scrubbed and de-bearded if necessary) ↔ Replace
• 3/4 pound medium to large shrimp ((20 to 25), peeled and deveined) ↔ Replace
• 3/4 pound cleaned calamari (a mix of sacs and tentacles; sacs cut into 1/2-inch-thick rings and bite-size pieces) ↔ Replace
• 2 bay leaves ↔ Replace
• Salt ↔ Replace
• 1 lemon ↔ Replace
• 1 garlic clove, (minced) ↔ Replace
• 2 tablespoons finely chopped flat-leaf parsley ↔ Replace
• Crushed red pepper ((optional)) ↔ Replace
• 1/2 to 3/4 cup extra virgin olive oil ↔ Replace
• 1 tablespoon drained capers ↔ Replace
• 1 large stalk celery, (diced) ↔ Replace
• 1 large carrot, (diced) ↔ Replace
• 5 radishes, (diced ) ↔ Replace
• 1/2 cup water ↔ Replace
• 1/2 cup cider or white wine vinegar ↔ Replace
• 3 tablespoons sugar ↔ Replace
• 1/2 teaspoon salt ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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