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Our twist on an old San Francisco favorite will leave you happy and satisfied with its warm seafood goodness.
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.