1. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil and butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until they have softened and are translucent.

2. Stir in the ginger, thyme, bay leaf, curry powder and diluted saffron and season with a little pepper.

3. Pour in the wine, raise the heat to medium-high, bring to a steady simmer, and simmer for 3 minutes.

4. While the broth is simmering, pour the cream into a small saucepan and warm slightly over gentle heat. Do not let it boil.

5. Place a bowl large enough to hold all the shellfish near the stove. Tip the clams into the simmering broth, cover, and cook for about 3 minutes, or until about half of them have opened. Add the mussels, stirring to coat them with the broth, cover, and cook for 2 to 3 minutes, or until they begin to open. Add the shrimp, stirring to combine them with all the shellfish, cover, and simmer for about 5 minutes, or until the shrimp are just cooked through.

6. Using a slotted spoon, remove the shellfish to the bowl and cover to keep warm. Discard any clams or mussels that failed to open. 

7. Remove the pot of broth from the heat. Line a fine-mesh sieve with damp cheesecloth and place it over a saucepan. Strain the broth into the saucepan, discarding the solids.

8. Stir the warm cream into the broth. Season with the salt; taste and add more salt -- the amount will depend on how salty the liquor from the clams and mussels is.

9. Place over medium heat and bring the broth just to a simmer, taking care not to let it boil.

10. Divide the clams, mussels, and shrimp among 4 shallow bowls. Pour the broth over the shellfish, dividing it evenly, and serve.

Cook’s Note: The shellfish can be cleaned several hours in advance and stored in the refrigerator.