Prep Time = 45 minutes
Cooking Time = 55 minutes
8 ounces hearty French bread, cut into cubes
3 tablespoons olive oil
Sweet or smoked paprika
¾ teaspoon salt (optional)
12 ounces uncooked Mexican-style pork chorizo, removed from casing
1 small red onion, diced
1 small red bell pepper, seed, diced
3 to 4 cloves garlic, crushed
1 cup dry white wine, dry sparkling wine or cava, or dry vermouth
½ of a 14.5 ounce can fire-roasted diced tomatoes, with liquid
2 cups chicken broth
2 pounds fresh little neck clams, scrubbed
2 pounds fresh mussels, scrubbed, debearded
1 pound bay scallops, patted dry
Fresh cilantro, chopped
Green onions, chopped Fresh lime wedges
- Heat oven to 375°F. Put bread cubes onto large baking sheet. Drizzle with 2 tablespoons olive oil; toss well to coat. Sprinkle with paprika and ¼ teaspoon salt. Bake, stirring often, until golden and crispy about 20 minutes. Cool. (Croutons will keep a couple of day wrapped in foil).
- Meanwhile, heat remaining 1 tablespoon oil in bottom of large (5- to 6-quart) Dutch oven. Add chorizo, onion and bell pepper. Cook, breaking up chorizo into small bits with wooden spatula, until chorizo is cooked through and lightly browned, 12-14 minutes.
- Stir in garlic; cook 1 minute. Stir in wine; boil to reduce it slightly, 1-2 minutes. Stir in tomatoes and broth; simmer 10 minutes. Season to taste with salt, about ½ teaspoon depending on broth.
- Add clams; cover pot and cook until a few clams have opened, 3-4 minutes. Add mussels; cover pot and cook until a few mussels have opened, about 2 minutes. Add scallops; cover pot and cook until all clams and mussels are opened, usually 2 minutes more. (Add white beans here if not using scallops).
- To serve, ladle into deep bowls (discard any clams or mussels that have refused to open) spooning plenty of broth over all. Top with cilantro, onion, and crouton. Pass lime wedges to squeeze over all.
Nutritional Information per Serving (1 cup): 592 calories, 44 grams protein, 31 grams carbohydrate, 31 grams fat, 10 grams saturated fat, 104 milligrams cholesterol, 2 grams fiber, 1,420 milligrams sodium