Steps:
- Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
- Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.
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