YIELD Makes 6 servings
|1||pound raw littleneck clams|
|8||to 10 ounces raw sea scallops|
|6||ounces raw medium shrimp|
|1||tablespoon plus 1 teaspoon olive oil, divided|
|3‑1/4||cups fat-free reduced-sodium chicken broth, divided|
|1||medium onion, finely chopped|
|3||cloves garlic, chopped|
|2||cups uncooked long-grain white rice|
|1||teaspoon dried thyme leaves, crushed|
|1/2||teaspoon saffron threads, crushed|
|1||pint (about 12 ounces) cherry tomatoes, halved|
|1||cup frozen petite peas, thawed|
|1||tablespoon chopped fresh parsley|
- Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture of 1/3 cup salt to 1 gallon of water 20 minutes. Drain water; repeat 2 more times. Slice scallops in half crosswise into rounds. Peel shrimp, leaving tails on; devein.
- Heat 1 teaspoon oil over medium-high heat in large saucepan. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Transfer to bowl; keep warm. Add scallops to saucepan; cook 2 minutes or until scallops are opaque. Transfer to bowl with shrimp. Add clams and 1/4 cup broth to pan. Cover; boil 2 to 8 minutes or until clams open. Transfer clams and broth to bowl with shrimp and scallops; discard any unopened clams.
- Heat remaining 1 tablespoon oil in same saucepan. Add onion and garlic; cook and stir 4 minutes or until tender. Add rice; cook and stir 2 minutes. Add remaining 3 cups broth, thyme and saffron; reduce heat to medium-low. Cover; simmer 15 minutes or until rice is tender. Stir in tomatoes, peas and parsley. Stir in seafood and accumulated juices. Cover; remove from heat. Let stand 3 to 5 minutes or until seafood is hot.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||13 %|
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