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)
Instructions
- In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
- Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
- Cover and simmer for 20 minutes.
- To broth add the clams and crab.
- Cover and simmer gently until clams pop open.
- Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
- Ladle into bowls and serve with hot bread and butter.