Helen's Bouillabaisse (Seafood Chowder)

• littleneck clams1 dozen

  in the shell

• raw shrimp↗1 1⁄4 lbs
• sea scallops or bay scallop↗1 lb
• halibut↗1 lb
• green onions1 1⁄2 cups

  chopped

• garlic↗5 cloves

  crushed

• olive oil↗1⁄4 cup

  salad oil can be used

• tomatoes↗4

  diced (peeled, fresh or canned)

• salt↗1 tablespoon
• fennel seeds1 1⁄2 teaspoons
• pepper↗1 teaspoon
• grated orange rind↗1 teaspoon
• saffron thread↗1⁄2 - 1 teaspoon
• clam juice↗16 ounces
• water↗1 cup

Step-by-step instructions

1. 1

   Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.

2. 2

   Rinse scallops and drain.

3. 3

   Rinse halibut and drain. Cut halibut in two inch pieces.

4. 4

   Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.

5. 5

   Add clams, boil 2 minutes or until clams open. Reduce heat.

6. 6

   Add shrimp, scallops, and halibut making sure liquid covers all.

7. 7

   Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.

8. 8

   NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh