1 tb Olive Oil
1 lg Onion, chopped
2 Cloves Garlic, minced
56 oz Cans Cut Tomatoes, with
Liquid 1/2 c Dry White Wine
1 tb Dried Basil
1/4 ts Black Pepper
2 lb Snow or King Crab Legs,
Cracked 1 1/4 lb Firm-Fleshed Fish, in 2″
Chunks 1 lb 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