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    1/4 cup olive oil
    1 1/4 cups chopped onion
    2 tablespoons chopped garlic
    4 teaspoons dried oregano
    1 1/2 teaspoons fennel seeds
    2 1/2 cups crushed tomatoes with added puree
    2 1/2 cups bottled clam juice
    1 cup dry white wine
    2 (6 1/2-ounce) cans chopped clams, drained, liquid reserved
    1 pound uncooked large shrimp, peeled, deveined
    1 (6-ounce) can crabmeat, drained
    1/2 cup chopped fresh basil
    Cayenne pepper

  Heat olive oil in heavy large pot over medium heat. Add onion,
 garlic, oregano and fennel seeds and saute until onion is tender,
 about 8 minutes. Add tomatoes, clam juice, white wine and liquid
 reserved from clams. Increase heat and boil until slightly thickened,
 about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and
 simmer 2 minutes. Mix in fresh basil and simmer until shrimp are
 just opaque in center, about 2 minutes longer. Season stew to taste
 with cayenne, salt and pepper.