Caldos
Soups & Stews

Shellfish Chowder

 
14 1/2 fl oz- can chicken broth 
1/2 cup dry white wine 
14 1/2 oz -can crushed tomatoes 
1/3 cup medium-hot salsa 
2  cloves garlic, 
minced or pressed 
1  dried bay leaf 
1/8 tsp ground saffron 
24  small hard-shelled clams 
in shell, scrubbed 
8 oz sea scallops 
12 oz shelled, 
deveined cooked shrimp 
leave tails on, 
if desired 
3 tbsp chopped cilantro 
  
In a 5-to-6 quart pan 
combine broth, wine, 
tomatoes and their liquid, 
salsa, garlic, bay leaf 
and saffron. 
Bring to a boil 
over medium-high heat. 
Boil, uncovered, for 5 minutes.
Add clams, 
cover and simmer 
for 5 more minutes. 
Meanwhile, rinse scallops 
and cut crosswise into 
1/2 inch thick slices.
Add scallops and shrimp to pan. 
Cover and simmer until clams 
pop open and scallops 
are just opaque in center, 
cut to test (3 to 4 minutes). 
Remove pan from heat. 
Remove and discard bay leaf, 
discard any unopened clams. 
Sprinkle soup with cilantro.