Ingredients:

2 dozen razor or littleneck clams
1 cup dry white wine
2 dozen mussels, debearded
1 pound medium shrimp, peeled, or bay scallops
3 tbsp vegetable oil
1 1/2 cups finely chopped onions
1 tablespoon all purpose flour
3 cloves garlic, finely minced
1/2 Serrano or jalapeño chile, finely minced, or to taste
1/2 tablespoon sweet paprika
1 teaspoon dried oregano
1 tablespoon finely minced fresh parsley
Salt and freshly ground black pepper, to taste

Methods:

Place the clams in a medium saucepan. Add 3/4 cup of the wine, cover, and cook over high heat until the shells open, 4 to 6 minutes. Using a slotted spoon, remove the clams and reserve, discarding any that haven’t opened. In the same cooking liquid, steam the mussels over high heat until the shells open, 4 to 6 minutes. Remove the mussels and reserve, discarding any that haven’t opened. Remove the mussels and clams from their shells and chop coarsely. Keep small shellfish whole for texture. Strain the cooking liquid through cheesecloth or a paper coffee filter to remove any sand and grit. Return the strained liquid to the saucepan and poach the shrimp until firm, about 3 minutes. Remove the shrimp from the broth, let cool, and chop coarsely. Reserve the cooking liquid. In a heavy skillet, heat the oil over medium heat. Add the onions and sauté, stirring occasionally, until translucent but not browned, about 5 minutes. Sprinkle the flour evenly over the onions and add the garlic, chile, paprika, oregano, 3/4 c of the reserved cooking liquid, and the remaining 1/4 cup of wine. Cook, stirring occasionally, for 3 minutes. Add the seafood and cook over high heat until most of the liquid has evaporated, 1 to 2 minutes. The mixture should be moist but not runny. Don’t overcook the seafood or it will have a chewy consistency. Add the parsley and season with salt and pepper. Let the filling cool completely, over ice if possible, before filling the empanaditas.