Sea scallops are also bivalves and are available fresh in the winter.
2 1/2 pounds small fresh clams, scrubbed (about 45 clams)
3/4 pound fresh mussels, scrubbed and debearded (about 10 mussels)
2 tablespoons cornmeal
Vegetable cooking spray
2 tablespoons olive oil
3 cups chopped onion
2 cups diced green bell pepper
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
1 (8-ounce) can no-salt-added tomato sauce
1 pound medium shrimp, peeled
1 pound sea scallops
10 cup hot cooked small pasta shells (about 1 1/4 pound uncooked pasta)
How to Make It
Place clams and mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add the onion, bell pepper, and garlic, and sauté 5 minutes.
Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done. Discard any unopened shells. Serve over pasta.