Ingredients: 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes),24 clams, well scrubbed,3 cups dry white wine,4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each),2 pounds fresh white fish, cut into large pieces,1 tablespoon fresh basil, finely chopped,Chopped fresh parsley,3 large cloves garlic, minced,1 teaspoon fresh ground black pepper,1/4 cup olive oil,1 teaspoon fresh oregano, chopped,3/4 pound raw shrimp, peeled and deveined,3/4 pound scallops,3 ounces tomato paste,1 medium yellow onion, finely chopped
Instructions:
- Remove the legs and claws from the crabs and break the body in half, reserving as much of the “crab butter” as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
- Add the onion and garlic and saut over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
- Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.
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