 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 carrots, chopped |
2 celery stalks, chopped |
1 seeded and diced jalapeño |
3 (14-ounce) cans low-sodium chicken broth |
1 1/2 cups dry white wine |
1 cup water |
2 yukon gold potatoes, peeled and cut into 1-inch chunks |
1 teaspoon dried thyme leaves |
1/2 teaspoon kosher salt |
2 (14 1/2-ounce) can diced tomatoes |
1 pound frozen scallops |
1 pound frozen peeled medium shrimp |
1 (10-ounce) can whole baby clams |
Directions:
1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, and jalapeño and cook until tender but not brown, about 5 minutes. Add the broth, wine, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil.
2. Reduce heat to medium and simmer, partially covered, 10 minutes. Add the tomatoes and return to boiling. Stir in scallops, shrimp, and baby clams (with the juice). Cover and cook over medium-high heat, just until the scallops and shrimp turn opaque, about 7 minutes.
|
|