INGREDIENTS

1. 1/4cupolive oil
2. 1 1/4cups choppedonions
3. 2tablespoons choppedgarlic
4. 4teaspoonsdried oregano
5. 1 1/2teaspoonsfennel seeds
6. 2 1/2cupsbottled clam juice
7. 2 1/2cupscrushed tomatoes, with added puree
8. 1cupdry white wine
9. 2 (6 1/2 ounce)cans choppedclams, drained, and liquid reserved
10. 1lb uncookedlarge shrimp, peeled and deveined
11. 1 (6 ounce)cancrabmeat, drained
12. 1/2cup choppedbasil
13. cayenne pepper, to taste
14. salt, to taste
15. black pepper, to taste

DIRECTIONS

1. Heat oil in large pot over medium heat.
2. Add onion, garlic, oregano and fennell seeds and saute’ till onion is tender (about 8 minutes).
3. Add tomatoes, clam juice, wine and liquid reserved from clams.
4. Increase heat and boil till slightly thickened (about 15 minutes).
5. Add clams, shrimp and crabmeat.
6. Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
7. Season to taste with salt and pepper.
8. A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.