1/4 c  Olive oil

      2 c  Chpd onions

      2    Leeks, white part chpd

      1    Lg celery stalk, chpd

      8    Garlic cloves, minced

      5 ts Dried oregano

     35 oz Itln tomatoes, undrained

     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 ts Cayenne pepper

      2    Red Bell peppers 1/2" dice

     12    Littleneck clams

     12    Mussels, scrubbed ,debearded

  1 1/2 lb Lean white fish, 1" pieces

     12    Lg shrimp, peeled deveined

    3/4 lb Bay scallops

    1/2 c  Minced fresh cilantro

  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.