Total Time:
2 hr 55 min
30 min
Inactive Prep:
2 hr 25 min
4 servings


  • 1/4 cup olive oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon chopped fennel bulb
  • 1 carrot, chopped
  • 1/2 celery stalk, chopped
  • 1/2 leek, chopped
  • 1/2 yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • One 28-ounce can crushed tomatoes
  • 1 tablespoon salt
  • 1 tablespoon tomato paste
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon minced fresh thyme
  • 4 bay leaves
  • Pinch cayenne pepper
    • 8 cherrystone clams
    • 8 ounces halibut, cut into 1/2 by 2-inch pieces
    • 8 ounces swordfish, cut into 1/2 by 2-inch pieces
    • 4 ounces cooked bay or other small shrimp
    • 3/4 cup crabmeat
    • 8 large prawns, peeled and deveined
    • 8 large diver scallops
    • Flour, for dusting
    • 1/4 cup olive oil
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 cup dry white wine
    • 1 teaspoon finely chopped garlic
    • Chopped fresh parsley, for garnish


    For the sauce: Place a heavy saucepan over medium heat. When hot, add the oil and butter. When the butter is melted, add the fennel, carrot, celery, leeks, onions and bell pepper. Cook, stirring, until tender, about 5 minutes. Add the tomatoes, 2 cups water, salt, tomato paste, basil, oregano, pepper, thyme, bay leaves and cayenne. Simmer, stirring frequently, until reduced and thickened, at least 2 hours and up to 4 hours.

    For the seafood: Scrub the clams well, place in a large saucepan and pour in about 1/2-inch water. Place over medium-high heat and steam until the shells open, about 5 minutes. Discard any clams that do not open.

    Dust the halibut, swordfish, shrimp, crabmeat, prawns and scallops with flour. Heat the oil and butter in a large skillet over medium heat. Saute the seafood until golden, in 2 batches if necessary, 4 to 7 minutes. Add the wine and cook, stirring, until reduced slightly, about 1 minute.

    Add the sauce, stir well, cover the pot and cook over low heat until heated through, about 7 minutes. Pour into a serving dish, place the clams on top and sprinkle with parsley. Serve immediately.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.