Shellfish With Chipotle And Tequila

• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 cups chopped yellow onion (about 1 large)
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 garlic cloves, minced
• 1 3/4 cups water
• 1/4 cup tequila
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon ground cumin
• 2 teaspoons tomato paste
• 1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 24 littleneck clams
• 1/2 pound sea scallops
• 1/2 pound peeled and deveined medium shrimp
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions

1. Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; saute 5 minutes or until tender. Add garlic; saute 2 minutes. 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.
2. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
3. 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.

olive oil, cooking spray, yellow onion, red bell pepper, freshly ground black pepper, kosher salt, garlic, water, tequila, lime juice, ground cumin, tomato paste, chipotle chile, thyme, oregano, ground turmeric, salt, chicken broth, littleneck clams, scallops, shrimp, fresh cilantro, green onions

Taken from www.myrecipes.com/recipe/shellfish-with-chipotle-tequila (may not work)