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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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 257
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