Ingredients:

1	Dz	Hard shell clams
1	Quart	Water
1	Cup	Dry white wine
2		Onions, thinly sliced
1		Rib celery, chopped
3	Sprigs	Parsley
1		Bay leaf
¾	Lb	Ocean perch or snapper fillets
1	14-1/2 oz	Can crushed tomatoes
1	Tbl	Tomato paste
1		Clove, minced
1	Tsp	Oregano
1	Tsp	Salt
½	Tsp	Sugar
1/8	Tsp	Pepper
2		Large ripe tomatoes
2		Large potatoes
1	Lb	Crab meat
½	Lb	Fresh medium shrimp, Shelled and deveined
2	Tbl	Parsley, chopped

Directions:

Scrub clams, and soak in large bowl of cold water for 30 min. Remove clams and discard water.

Combine 1 quart water, wine, onions, celery, parsley and bay leaf in a 6 quart stock pan or Dutch oven. Bring to a boil over high heat; reduce to low and simmer for 20 min. Strain fish stock through sieve into a large bowl, Remove the perch to a plate, set aside. Discard onions, celery, parsley, and bay leaf.

Return stock to stockpot; add crushed tomatoes, tomato paste, garlic, oregano, salt, sugar and pepper. Simmer, uncovered. Over medium heat-low heat for 20 min.

Place clams in a stockpot with 4 tablespoons water in stockpot and cook over medium heat until clams open, remove clams and set aside (discard any clams that do not open).

Cut fresh tomatoes in half, remove stems and seeds and coarsely chop, add to the stockpot. Peel and cube the potatoes and add to the stockpot. Bring soup to a boil over high heat; reduce heat to medium-low and cook 12-15 min or until potatoes are fork tender.

Add the shrimp and the crab to the soup. Cook over medium heat until shrimp turn pink and cooked through; Stir the perch, clams and chopped parsley into soup.

Ladle into individual soup bowls and serve with crusty Italian bread or garlic bread.

 

Yields

6-8 servings