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
          Deveined
   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.

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