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Scallop And Clam Chowder


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2 tablespoons olive oil

4 shallots, sliced

3 cloves garlic, minced

4 cups fish, vegetable, or chicken broth

4 plum tomatoes, chopped

1 bay leaf

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon yellow mustard seeds

1/4 teaspoon salt

1/2 pound sea scallops

1 dozen littleneck clams, scrubbed

1/2 pound haddock fillets, cut into 1" pieces

1/4 cup chopped fresh parsley

1/4 cup (2 ounces) grated

asiago cheese (optional)

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