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.

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Name: Shellfish with Chipotle and Tequila
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 teaspoon olive oil; Cooking Spray; 1 1/2 cup yellow onion chopped (about 1 large); 1/2 cup red bell pepper chopped; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 4 clove garlic minced; 1 3/4 cups water; 1/4 cup tequila; 2 tablespoons fresh lime juice (about 1 lime); 1 teaspoon ground cumin; 2 teaspoon tomato paste; 1 1/2 teaspoon chipotle chile canned in adobo sauce, chopped seeded; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon ground turmeric; 1 can (14.5 oz) no-salt-added diced tomatoes undrained; 1 can (14 oz) fat-free, less-sodium chicken broth; 24 littleneck clams; 1/2 pound sea scallops; 1/2 pound medium shrimp peeled and deveined; 1/4 cup fresh cilantro chopped; 1/4 cup green onions chopped

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INGREDIENTS

1 teaspoon olive oil
Cooking Spray
1 1/2 cup yellow onion ; chopped (about 1 large)
1/2 cup red bell pepper ; chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 clove garlic ; minced
1 3/4 cups water
1/4 cup tequila
2 tablespoons fresh lime juice ; (about 1 lime)
1 teaspoon ground cumin
2 teaspoon tomato paste
1 1/2 teaspoon chipotle chile ; canned in adobo sauce, chopped seeded
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
1 can (14.5 oz) no-salt-added diced tomatoes ; undrained
1 can (14 oz) fat-free, less-sodium chicken broth
24 littleneck clams
1/2 pound sea scallops
1/2 pound medium shrimp ; peeled and deveined
1/4 cup fresh cilantro ; chopped
1/4 cup green onions ; chopped

Servings

INSTRUCTIONS

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. 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.

NOTES

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Shellfish with Chipotle and Tequila

1 teaspoon olive oil
 Cooking Spray
1 1/2 cup yellow onion chopped (about 1 large)
1/2 cup red bell pepper chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 clove garlic minced
1 3/4 cups water
1/4 cup tequila
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
2 teaspoon tomato paste
1 1/2 teaspoon chipotle chile canned in adobo sauce, chopped seeded
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
1 can (14.5 oz) no-salt-added diced tomatoes undrained
1 can (14 oz) fat-free, less-sodium chicken broth
24 littleneck clams
1/2 pound sea scallops
1/2 pound medium shrimp peeled and deveined
1/4 cup fresh cilantro chopped
1/4 cup green onions chopped

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; saut? 5 minutes or until tender. Add garlic; saut? 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. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
 
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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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 4 Servings

Calories: 257
Calories from Fat: 28 (11%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.9g
Cholesterol 133.4mg		41 %
Sodium 311.5mg		11 %
Potassium 804.5mg		21 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 12.2g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 257

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