• 5 pounds steamer clams (live)
  • 3 pounds mussels (live)
  • 2 pounds crab meat, cooked, cut into 1-inch chunks or 5 pounds cooked in the shell
  • 1 ½ pounds whitefish: halibut, cod or pollock (or substitute) cut into 1-inch chunks
  • 1 pound small scallops
  • 1 pound medium shrimp, shelled and raw
  • 1 cup dry red wine
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 4 cups clam juice
  • 3 cups canned, cut tomatoes
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper flakes
  • ¼ teaspoon ground black pepper
  • Optional: two loaves French bread (baguettes)
  • 1 pound grated Parmesan cheese


  • Bring seafood to room temperature before cooking. Scrub clams and mussels, but leave in the shell. Pour olive oil into 2- or 3- gallon stock pot. Sauté the onions and garlic until soft (but do not brown). Add red wine and increase heat. Add clams and mussels. Steam until clams and mussels open. Remove clams and mussels with a slotted spoon and set aside in a large bowl. Note: Discard any clams and mussels that don’t open.
  • Add chopped tomatoes and dry ingredients to the wine and clam stock. Simmer fish, shrimp and scallops and cook for another 5 minutes or until fish chunks turn opaque. Add clams, mussels and bring to serving temperature. Chef recommends serving up the soup in heated bowls and dipping with French bread or ladling it over angel hair pasta and topping with Parmesan cheese.