Step 1

Soak the clams in fresh water for 20 minutes. This will get rid of the salt water and sand they contain.

Step 2

Remove them from the water but do not put them in a colander as the sand contained at the bottom of the container could fall on clean clams.

Step 3

Then, use a brush to scrape the shells to remove the last traces of sands and marine residues that would have remained attached.

Step 4

Clean the squid. Remove the thin brown film covering them. Empty them and remove the transparent cartilage. Cut the beak in the head and rinse well. Slice and pat dry with paper towels.

Step 5

In a large pot, heat the olive oil and butter over medium heat.

Step 6

Add the scallion, garlic, red pepper, green pepper, celery and carrots and sauté until tender and translucent (about 10 minutes), stirring regularly. Season with salt and pepper.

Step 7

Add the cream, water, cubes of fish broth, coconut milk, and sprig of thym, then bring to a boil.

Step 8

Add all the seafood and cover.

Step 9

Cook for about 2 minutes over medium heat until the clams are open.

Step 10

Remove from heat.

Step 11

Add the tomato paste and the wine, and mix well.

Step 12

Simmer for 15 minutes over low-medium heat.

Step 13

Garnish with cilantro and parsley and serve hot.