To clean clams, tap each gently on counter and discard any that do not close or have broken shells. Place in a large bowl and cover with cold water. Let stand at least 20 minutes. Place mussels in a colander and rinse thoroughly, removing grit from shells by rubbing with a towel under running water. (If any beards remain, remove by grasping firmly with a towel and pulling toward hinge then outward; discard beards.) Discard any mussels with cracked shells or any that do not close when tapped. Return mussels to a large bowl filled with ice; refrigerate until ready to use.
Meanwhile, melt butter in a medium (3.5 quart) Dutch oven on medium. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Add celery and fennel and cook, stirring occasionally, until slightly softened, 7 to 9 minutes. Add garlic and cook 1 minute. Sprinkle with salt, black pepper, celery seed and pepper flakes. Add tomato paste and cook 1 minute, stirring. Add wine, tomatoes, clam juice and broth, scraping up browned bits from bottom of pan; bring to a simmer. Reduce heat to low and simmer until liquid reduces by half, 20 to 25 minutes.
Remove clams from water (do not drain but pluck them from water) and scrub any remaining sand from the shells. Increase heat to medium and add clams; cover and cook 5 minutes. Add mussels, fish and shrimp. Cover and cook, stirring seafood occasionally to aid in even cooking, until clams and mussel shells have opened, fish is opaque and shrimp is pink, 7 to 9 minutes more. Discard any unopened clams or mussels. Garnish with parsley and reserved fennel fronds, if desired. Serve with baguette (if using).
- Serving Size 2 cups
- Calories 256
- Carbohydrate Content 11 g
- Cholesterol Content 153 mg
- Fat Content 11 g
- Fiber Content 2 g
- Protein Content 27 g
- Saturated Fat Content 4 g
- Sodium Content 591 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 2 g