Description
This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, crushed or to taste
- 2 (28 ounce) cans diced tomatoes with juice
- ½ cup dry white wine
- ¼ cup chopped fresh parsley
- ½ teaspoon dried basil
- 2 teaspoons salt
- ½ teaspoon cracked black pepper
- 1 bay leaf
- 1 pound scallops
- 24 littleneck clams
- 1 ½ pounds crab legs
- 1 pound unpeeled, large fresh shrimp
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Servings: 8