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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

Description

“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

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