INGREDIENTS

1. 2tablespoonsolive oil
2. 1largeonion, chopped
3. 3clovesgarlic, to taste,crushed to a paste
4. 2 (28 ounce)cansdiced tomatoes with juice
5. 1/2cupdry white wine
6. 1/4cup choppedfresh parsley
7. 1/2teaspoondried basil
8. 2teaspoonssalt
9. 1/2teaspoon coarsleyground black pepper
10. 1bay leaf
11. 1lbscallops
12. 24littleneck clams
13. 1 1/2lbscrab legs
14. 1lb unpeeled freshlarge shrimp

DIRECTIONS

1. Heat olive oil in a very large, heavy pot, over medium-high heat.
2. Add onion and garlic and saute until soft, stirring frequently.
3. Pour in tomatoes and white wine.
4. Season with parsley, basil, salt, pepper and the bay leaf.
5. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
6. Add clams, scallops, clams, crab legs and shrimp to the pot.
7. Cover, and cook over medium heat until clams open.
8. Scoop portions into large bowls to serve.