You are here: Home » Recipes » Paella with Chicken, Shrimp and Clams Paella with Chicken, Shrimp and Clams Recipe by National Fisheries Institute Yield 6 servings A heady combination of vegetables, chicken, shrimp, and clams. PrintEmail Ingredients 1 -- (28-ounce) can whole peeled tomatoes, undrained1 cup chicken broth1/2 cup chopped onion2 cloves garlic, minced1 1/2 teaspoons dried oregano1 -- (6-ounce) package saffron rice1 -- (10-ounce) package frozen peas, thawed1 -- (9-ounce) package frozen artichoke hearts, thawed6 -- oven-roasted drumsticks (about 1 pound)1 -- (10-ounce) package frozen cooked shrimp, thawed7 ounces surimi seafood, crab- or lobster-flavored, chunk style1 -- (10-ounce) can whole baby clams, drained Instructions Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts, chicken, shrimp, surimi seafood and clams; cover and simmer 5 to 10 minutes or until heated through.