Our fans are the best. Here's an elegant, one-pot recipe from TPW from Cape Cod. He took a traditional recipe and gave it a modern twist with Heirloom Tomato Broth. In his words, "The Tomato Broth is really different and better than a traditional white wine or clam juice base." Try it, you'll love it. Thanks for this gourmet supper idea TPW, and for the beautiful photos.

• Step 1

  PREP: (I did morning of)

  1. Roast the Potatoes -set aside-let cool-cover
  2. Buy Fish, clean Clams and Mussels put in separate Bowl cover with wet
  paper towel into fridge
  3. Pull the stubs on the Scallops - refrigerate
  4. Slice the Linguica in thin round and if you want cut in half - I  don't
  - will be tender 
  5. Slice half the tomatoes in half - leave the other half whole 
  6. Dice the Garlic or in small slices 

• Step 2

  Large pot (I use Le Creuset Dutch Oven) - high heat: EVO-Garlic -Red Pepper Flakes until fragrant 

  
  

• Step 3

  Add Littlenecks-Cover- 5 minutes 
  Add Mussels -Cover - 5 minutes --at the end of 10 minutes most should be
  open 

• Step 4

  Add Tomato Bliss Clarified Heirloom Tomato Broth, WHOLE Tomatoes, Linguica, herbs stir, cover 3 minutes 

• Step 5

  Add Potatoes and Scallops ---cook uncovered - watch the scallops -this is
  quick two/three minutes 

• Step 6

  Add halved tomatoes -- Dup into a large Bread 

• Step 7

  Serve with a French Baguette -white wine -a lighter red wine - a pilsner