- Prep time:
- 15 minutes
- Cook time:
- 1 hour
- 2 servings
2 out of 5
- Share this recipe:
Our twist on an old San Francisco favorite will leave you happy and satisfied with its warm seafood goodness.
- 2 cups medium diced yellow onion
- ½ cup medium diced celery
- ¼ cup unsalted butter
- 1 tablespoon chopped garlic
- ¼ cup tomato paste
- 1 cup chopped Italian parsley
- 1 cup red wine
- 56 ounces diced tomatoes
- 10 ounces whole baby clams in juice, separated
- 1 bay leaf
- 1 Dungeness crab, cooked and cleaned
- 6 prawns, 16/20 count
- 6 sea scallops, 10/20 count
- 6 PEI mussels
- 6 little neck clams
- Salt and pepper to taste
In a large, heavy-bottomed Dutch oven, sauté onion and celery in butter over medium heat for 5 minutes.
Add garlic, tomato paste and half of the parsley and continue to cook for another 2-3 minutes.
Deglaze with red wine, bring to a boil, then add diced tomatoes, clam juice only and bay leaf and simmer for 45 minutes.
Add seafood including reserved clams, cover and continue to cook for 6-8 minutes or until the clams and mussels open. Add remaining parsley, salt and pepper to taste.
Discard any unopened or off-smelling shellfish and serve while hot with crusty bread.