another take on the san francisco classic. a bit of work but delicious

2 tbsp olive oil
1 onion diced
4 cloves garlic,minced
1 tsp dried basil
1 tsp oregano
1/2 tsp crushed red pepper flakes
1 cup white wine
1 28 oz can diced tomatos
2 tsp better than bullion clam base dissolved in 2 cups boiling water OR 16 oz bottled clam juice
2 bay leaves
fresh ground pepper

2 Tbsp olive oil
1 shallot minced
2 garlic cloves minced
2 dozen little neck clams
1 lb firm white fish fillets cuts into 1″ pieces (mahi mahi for example)
1 lb shrimp peeled and deveined,tails on
1/4 cup white wine
1/2 stock butter cut into cubes

broth  (can be made 2 days ahead and chilled)
heat the oil in a stock pot
add the onion and cook until softened 8-10 minutes
add the garlic,basil,oregano,and pepper flakes,stir and cook 3 minutes
add the wine bring to a boil and cook until reduced by half
add the tomatos,cook over medium head stirring occasionally 15 minutes
add the clam broth or juice,bay leaves and 8 cups water
season with pepper.
bring to a boil and simmer 15 minutes
set aside

heat the oil in a large pot
add the shallots and cook 3 minutes
add the wine and then the clams
cover and cook over medium high heat until the shells open (4-6 minutes). discard clams that dont open
add the reserved broth and brink to a slow boil
add the shrimp and fish fillets,cook until opaque,about 4 minutes
stir in the butter and season with fresh ground pepper

serves 4-6


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