Adapted from Food & Wine.
1 Tbsp olive oil
1/2 onion, chopped
6 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 jar Spicy Calabrian Sauce
2 Tbsp spicy Tomato 'Nduja (optional)
2 cups fish broth
1/2 cup dry white wine (Chardonnay, Pinot Grigio, etc.)
50 live clams, washed
1 lb raw shrimp
1/2 lb Dungeness or king crab legs, cut at each joint
1 lb firm white fish (halibut, snapper, mahi mahi), cut into bite-sized chunks
Salt, to taste
Pepper, to taste
1/4 cup chopped Italian parsley, to garnish
Warm the olive oil in a stockpot over medium heat. Add the onion and sauté until softened, stirring occasionally, about 4 minutes. Add the garlic, red pepper flakes, basil, thyme and bay leaves; sauté until the garlic is aromatic, about 1 minute.
Stir in the Spicy Calabrian Sauce and the broth; bring to a simmer and reduce heat to medium-low. Simmer uncovered for 20 minutes to allow the flavors to marry.
Add the clams and white wine. Bring to a simmer and cover, cooking until the clams have started to open, about 5 minutes. Stir in the shrimp and crab legs, then carefully add the fish pieces (don’t stir after adding the fish). Cover again and cook until the shrimp and fish are opaque and the clams are fully opened, another 3 to 4 minutes.
Taste for salt and pepper and garnish with parsley.