Ingredients
  • 8   ounces fresh or frozen skinless halibut fillets
  • 4   fresh or frozen sea scallops (about 8 ounces total)
  • 1   tablespoon canola oil
  • 1   medium onion, chopped
  • 1   medium green sweet pepper, seeded and chopped
  • 2   cloves garlic, minced
  • 4   medium tomatoes, cored and coarsely chopped (about 3 cups)
  • 2   cups lower-sodium vegetable broth
  • 1   cup water
  • 1   cup fresh or frozen whole kernel corn
  • 1   teaspoon ground cumin
  • 1/4  teaspoon ground black pepper
  • 1  10  ounce can or two 3-1/2-ounce packages whole baby clams, drained
  • 1/4  cup snipped fresh cilantro
  •  Cracked black pepper (optional)
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Directions
1. 
Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces and cut large scallops in half or quarters; set aside. In a large saucepan, heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2. 
Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.
3. 
Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.

nutrition information

Per Serving: cal. (kcal) 205, Fat, total (g) 5, chol. (mg) 50, sat. fat (g) 0, carb. (g) 15, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 26, vit. A (IU) 1457.71, vit. C (mg) 41.33, Thiamin (mg) 0.18, Riboflavin (mg) 0.26, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 39.04, sodium (mg) 319, Potassium (mg) 867, calcium (mg) 80.77, iron (mg) 11.71, Vegetables () 1, Starch () 0.5, Lean Meat () 3, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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