Seafood Empanaditas

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.5 pounds clams scrubbed ( 2 inches across)
• 1 cup wine dry white
• 1.5 tablespoons flour all-purpose
• 2  garlic clove finely chopped
• 1  jalapeno fresh seeded finely chopped
• 1.5 pounds mussels 
• 1 medium onion finely chopped
• 1 teaspoon oregano dried
• 0.5 tablespoon paprika hot (not )
• 1 tablespoon parsley chopped
• 1 teaspoon salt 
• 1 cup spring onion chopped
• 0.5 pound scallops finely chopped
• 0.5 pound shrimp peeled finely chopped
• 1 teaspoon sugar 
• 3 tablespoons butter unsalted
• 3 cups vegetable oil for frying
• 0.8 cup water hot
• 0.3 cup frangelico at room temperature
• 0.3 cup frangelico at room temperature

Equipment

• bowl
• sauce pan
• sieve
• wooden spoon
• kitchen towels
• slotted spoon

Directions

1. Stir salt into hot water until dissolved.
2. Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
3. Cover dough with a kitchen towel (not terry cloth).
4. Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened).
5. Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones).
6. Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.