- 1 teaspoon olive oil
- 2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1 1/2 cups canned unsalted chicken broth
- 1/2 cup drained canned ready-cut tomatoes
- 1/2 cup clam juice
- 1/3 cup dry white wine
- Pinch of cayenne pepper
- 6 small clams, well scrubbed
- 6 ounces large uncooked shrimp, peeled and deveined
- 6 ounces bay scallops
- Snipped fresh chives
- Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
- Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.