Photo: Randy Mayor; Styling: Leigh Ann Ross
4 servings

“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

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

nasusel's Review

July 20, 2011
This was a nice, fresh tasting seafood stew. I really liked how I had basically everything on hand and just needed to hit the fishmonger on the way home to put this one together. It is missing something--umami basically. Everything about it is light and bright; it is just missing the bass note to bring it all together.