Shellfish with Chipotle and Tequila

Photo: Randy Mayor; Styling: Leigh Ann Ross

“Before 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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 13%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 38.1g
  • Carbohydrate: 17.2g
  • Fiber: 3.5g
  • Cholesterol: 143mg
  • Iron: 18.6mg
  • Sodium: 661mg
  • Calcium: 142mg

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 1 1/2 cups chopped yellow onion (about 1 large)
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 1 3/4 cups water
  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon ground cumin
  • 2 teaspoons tomato paste
  • 1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 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

Preparation

  1. 1. 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.
  2. 2. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
  3. 3. 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.
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