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1
Peel carrots and cut crosswise into 1/2-inch pieces.
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2
In a large saucepan bring 4 cups salted water to a boil and cook carrots until tender, about 7 minutes.
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3
Reserve 2 cups cooking liquid and drain carrots in a colander.
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4
In a blender puree hot carrots in batches with reserved cooking liquid, gingerroot, cumin, and salt and pepper to taste (use caution when blending hot liquids).
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5
Scrub clams and mussels, pulling beards from mussels if necessary.
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6
Shell shrimp and devein if desired.
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7
In a heavy 6-quart kettle with a tight-fitting lid boil wine with shallot until wine is reduced by about half.
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8
Reduce heat to low and add butter, stirring, and half of carrot puree.
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9
Add clams and simmer, covered, over moderate heat, stirring, 5 to 10 minutes, checking them every minute after 5 minutes and transferring them as they open with a slotted spoon to a bowl.
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10
(Discard any clams that are unopened after 10 minutes.)
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11
Add mussels to wine mixture and simmer, covered, stirring, 3 to 8 minutes, checking them every minute after 3 minutes and transferring them as they open with a slotted spoon to bowl.
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12
(Discard any mussels that are unopened after 8 minutes.)
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13
Add shrimp and remaining carrot puree to wine mixture and simmer, uncovered, stirring, until shrimp are just cooked through, about 3 minutes.
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14
Return clams and mussels to kettle and heat, stirring gently, until just heated through.
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15
Divide shellfish and sauce among 4 bowls and garnish with chives.
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16
Serve shellfish with toasts.
