Seafood Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 cup bottled clam juice
  • 1 bay leaf
  • 1/2 teaspoon hot sauce, plus more for serving
  • Salt and freshly ground pepper to taste
  •   1 dozen littleneck clams, scrubbed 
  • 1 dozen hard crabs, cleaned
  • 3/4 pound skinless snapper fillets, cut into 2-inch pieces
  • 1/2 pound medium shrimp
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped flat-leaf parsley 

  • Directions 
    In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. 
    Add the wine and boil until reduced by half, about 3 minutes. 
    Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. 
    Add the clams, cover and cook just until most of them open, about 5 minutes. 
    Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. 
    Using a slotted spoon, transfer the seafood to 4 bowls. 
    Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. 
    Spoon the broth over the seafood and serve with sourdough toast.

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