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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In a word, Napkins! If your a seafood lover this is excellent. Di Ingredients:
1/4 cup olive oil |
1 large yellow onion, chopped medium |
2 cloves garlic |
1 large red bell pepper, chopped medium |
2/3 cup chopped fresh parsley |
1 (15 ounce) can tomato sauce |
1 (28 ounce) can diced tomatoes |
1 cup dry red wine |
1 -2 bay leaf |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon tarragon |
18 clams in shell, scrubbed |
1 lb medium shrimp, shelled and deviened (around 50) |
2 cooked dungeness crabs (, and around 2 pounds each-broken and in shell) |
1 loaf hot sourdough bread (, with butter) |
Directions:
1. In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
2. Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
3. Cover and simmer for 20 minutes.
4. To broth add the clams and crab.
5. Cover and simmer gently until clams pop open.
6. Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
7. Ladle into bowls and serve with hot bread and butter.
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