Prep Time: 15 Minutes
Cook Time: 45 Minutes
1/4 cup olive oil, 1 large onion (chopped), 2 cloves garlic (chopped), 4 tsp dried oregano, 1 1/2 tsp fennel seeds, 28 oz. can crushed tomatoes (with purée), 1 bay leaf, 2 bottles clam juice, 1 cup low sodium chicken broth, 1 cup dry white wine, 13 oz. chopped clams (drained, liquid reserved), 1 lb. large shrimp (uncooked, peeled, deveined), 1 lb. crabmeat (drained), 1/2 cup fresh basil (chopped), Salt & red pepper to taste (cayenne works too)
Enjoy a savory seafood stew with clams, crab, and shrimp that makes for a hearty meal. Serve with a loaf of warm, crusty garlic bread for sopping up the delicious broth!
- Preheat Dutch oven or large saucepot over medium heat. Add olive oil. Add onion, garlic, oregano, fennel seeds and sauté until onion is tender. About 5 minutes will do.
- Add tomatoes, bay leaf, clam juice, chicken broth and white wine. Increase heat to boil until slightly thickened, approximately 15 minutes.
- Add clams and crabmeat. Reduce heat and simmer for 2 minutes. Add shrimp, fresh basil and simmer until shrimp are opaque in center. About 4 additional minutes. Season to taste with salt and red pepper. Serve with warm, crusty garlic bread.