- Prep time
- 15 minutes
- Cook time
- 1 hour
- 2 servings
Our twist on an old San Francisco favorite will leave you happy and satisfied with its warm seafood goodness.
- 2 cups diced yellow onion
- ½ cup diced celery
- ¼ cup unsalted butter
- 1 cup chopped Italian parsley
- ¼ cup tomato paste
- 1 tablespoon chopped garlic
- 1 cup red wine
- 56 ounces diced tomatoes
- 10 ounces canned whole baby clams drained, liquid reserved
- 1 bay leaf
- 1 Dungeness crab, cooked and cleaned
- 6 (16/20 count) prawns
- 6 (10/20 count) sea scallops, muscle removed
- 6 large mussels, cleaned
- 6 little neck clams, cleaned
- Kosher salt and freshly ground pepper to taste
In a large, heavy-bottomed Dutch oven, sauté the onions and celery in the butter over medium heat for 5 minutes.
Add half of the parsley, the tomato paste and garlic and continue to cook until the tomato paste darkens and the garlic is fragrant, 2-3 minutes.
Stir in the red wine and bring to a boil. Reduce by half and add the diced tomatoes, reserved clam liquid and bay leaf and simmer for 45 minutes.
Add the canned clams, Dungeness crab, shrimp, scallops, mussels and little neck clams, cover and continue to cook until the clams and mussels open, 6-8 minutes. Add the remaining parsley and season to taste with salt and pepper.
Discard any unopened shells and serve while hot with crusty bread.