Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Olive oil
   2       c            Chopped onions
   2                    Leeks, white part only,
                        Trimmed and chopped
   1                    Large celery stalk, chopped
   8                    Garlic cloves, minced
   5       ts           Dried oregano, pref. Mexican
  35       oz           Italian plum tomatoes,
                        Undrained if canned
  16       oz           Clam juice
   2       c            Dry red wine
     1/2   c            "Santa Cruz Red Chili Paste"
   5       ts           Freshly toasted cumin seed
   1       tb           Salt
   1       t            Cayenne pepper
   2                    Red Bell peppers, seeded,
                        Deveined, 1/2 inch dice
  12                    Littleneck clams
  12                    Mussels, scrubbed
                        And debearded
   1 1/2   lb           Scrod or other lean white
                        Fish, cut into 1 inch pieces
  12                    Large shrimp, peeled and
                        Deveined
     3/4   lb           Bay scallops
     1/2   c            Minced fresh cilantro
                        (Chinese parsley, coriander)

Preparation:

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro. "Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.