â€œBefore cooking, soak the clams thoroughly to enhance their sweetness. I place them in a container, cover with water, add a touch of cornmeal, and keep them cool in the fridge for about an hour.â€� —Gordon Katz, Ellicott City, Maryland
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
24 littleneck clams
1/2 pound sea scallops
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
How to Make It
Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally.
Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon green onions.