MMMMM----- Recipe via Meal-Master (tm) v7.04
       Title: SEAFOOD CHILI
  Categories: Chili, Wp
    Servings:  6
     1/4 c  Olive oil
       2 c  Chopped onions
       2    Leeks, white part only,
            Trimmed and chopped
       1    Large celery stalk, chopped
       8    Garlic cloves, minced
       5 ts Dried oregano, pref. Mexican
      35 oz Italian plum tomatoes,
            Undrained if canned
      16 oz Clam juice
       2 c  Dry red wine
     1/2 c  “Santa Cruz Red Chili Paste”
       5 ts Freshly toasted cumin seed
       1 tb Salt
       1 ts Cayenne pepper
       2    Red Bell peppers, seeded,
            Deveined, 1/2 inch dice
      12    Littleneck clams
      12    Mussels, scrubbed
            And debearded
   1 1/2 lb Scrod or other lean white
            Fish, cut into 1 inch pieces
      12    Large shrimp, peeled and
     3/4 lb Bay scallops
     1/2 c  Minced fresh cilantro
            (Chinese parsley, coriander)
    Heat oil in heavy Dutch oven over low heat.  Add onion, leeks, and
    celery.  Cover and cook until tender, about 15 minutes.  Add garlic
    and oregano, cook another 10 minutes then add tomatoes, breaking up
    with a spoon.  Blend in the clam juice, wine, chili paste*, cumin,
    salt and cayenne.  Bring to a boil, skimming occasionally.  Reduce
    heat and simmer, partially covered, for about 1 hour, skimming.  Mix
    in bell peppers.  Simmer uncovered for 20 minutes.  Cool.
    Refrigerate overnight.
    Bring chili to a boil.  Adjust heat so that liquid simmers briskly.
    Skim well and adjust seasonings.  Add clams and mussels.  Cover and
    cook until shellfish open, 5 to 10 minutes.  Discard any that do not
    open.  Gently stir in scrod and shrimp.  Cover and simmer for  a
    minute.  Add scallops, cover and simmer until fish is just opaque,
    about 2 minutes.
    Ladle chili into bowls.  Top with cilantro.
    “Santa Cruz Red Chili Paste” is available from The Santa Cruz Chili
    and Spice Co., P.O. Box 177, Tumacacori, AZ  65640.