Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive Oil |
| 1 large | Onion, chopped |
| 2 \N | Cloves Garlic, minced |
| 56 ounces | Cans Cut Tomatoes, with |
| \N \N | Liquid |
| ½ cup | Dry White Wine |
| 1 tablespoon | Dried Basil |
| ¼ teaspoon | Black Pepper |
| 2 pounds | Snow or King Crab Legs, |
| \N \N | Cracked |
| 1¼ pounds | Firm-Fleshed Fish, in 2\" |
| \N \N | Chunks |
| 1 pounds | Live Clams, scrubbed |
Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.
Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls.
Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120