From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.


  • 2 (6-ounce) cans chopped clams

  • 1/4 cup olive oil

  • 1-1/4 cups chopped onions

  • 2 Tablespoons chopped garlic

  • 4 teaspoons oregano

  • 1-1/2 teaspoons fennel seeds

  • 2-1/2 cups canned crushed tomatoes with puree

  • 2-1/2 cups bottled clam juice or homemade seafood stock

  • 1 cup dry white wine

  • 1 pound large shrimp, peeled and deveined

  • 1 (6-ounce) can lump crab meat, drained and rinsed

  • 1/2 cup fresh basil, chopped

  • Cayenne pepper to taste

  • Salt and black pepper to taste


Drain the clams, reserving the liquid.  Rinse the clams and drain.  Heat the olive oil in a Dutch oven over medium heat.  Saute the onions, garlic, oregano and fennel seeds in the hot olive oil for 8 minutes or until the onions are tender.  Stir in the reserved clam liquid, tomatoes, clam juice and wine.  Bring to a boil.  Boil for 15 to 30 minutes or until the liquid is reduced by half, stirring frequently.

Add the clams, shrimp and crab meat to the stew mixture and mix well.  Simmer for 2 minutes, stirring occasionally.  Stir in the basil.  Simmer for 2 minutes longer or just until the shrimp turn pink.  Season with cayenne pepper, salt and black pepper.  Ladle into bowls.  Serve with a tossed green salad and warm crusty bread.  You may prepare up to 1 day in advance, adding the clams,  shrimp, crab meat and basil just before serving.


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