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
Directions
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.
