Shellfish with Chipotle and Tequila

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 teaspoons chipotle chile canned seeded chopped
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 teaspoon thyme leaves dried
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 0.3 cup green onions chopped
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground turmeric 
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh ( 1 lime)
• 24  littleneck clams 
• 1 teaspoon olive oil 
• 0.5 teaspoon oregano dried
• 0.5 cup bell pepper red chopped
• 0.5 pound sea scallops 
• 0.5 pound shrimp deveined peeled
• 0.3 cup tequila 
• 2 teaspoons tomato paste 
• 1.8 cups water 
• 1.5 cups onion yellow chopped ( 1 large)

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat.
2. Add yellow onion, bell pepper, black pepper, and salt to pan; saut 5 minutes or until tender.
3. Add garlic; saut 2 minutes.
4. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally.
5. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
6. Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon green onions.