3/4 lb. scallops
1 lb. pollack
10 oz. king crab legs
1 lb. cooked shrimp
1 (1 lb.) lobster
1/2 lb. haddock
1/2 lb. scrod
24 little necks
3 crabs
12 mussels
1 (10 oz.) can baby clams
1 (4 oz.) can shrimp
1 (8 oz.) can whole oysters
5 c. diced potatoes
1 lg. sweet Spanish onion
1 1/2 c. chopped green peppers
3 cloves garlic, crushed
1 c. celery
1 lemon
1/2 c. butter
2 (16 oz.) cans whole tomatoes
2 qt. clamato juice
6 oz. white wine
12 oz. beer
3 bay leaves
2 tbsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. crushed red pepper
1/4 tsp. sage
1/4 tsp. tarragon
1/4 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. parsley

1. Cook crabs and lobster 10 minutes in preboiled water.

2. Cut fish into 1 inch pieces.

3. Peel potatoes and cut into 1/2 inch pieces.

4. Peel and thinly slice onion.

5. Cut king crab legs into 1 inch pieces.

6. Chop celery into 1/4 inch pieces.

7. Chop green pepper into half inch pieces.

8. Mince garlic cloves.

9. Break off crab legs and claws, break off body from shell, clean body and use whole.

10. Break off lobster legs and claws.

11. Saute onions, celery, green peppers, juice of 1 lemon, spices and 3/4 stick of butter in large cooking pot.

12. Saute scallops in 1/4 stick of butter in saucepan.

13. Add potatoes, tomatoes with liquid, clamato juice. Cover and simmer 30 minutes.

14. Add fish, little necks, steamers, mussels - cover and simmer about 10 minutes or until fish and potatoes are done and little necks are opened.

15. Add wine and beer.

16. Add cooked crab, cooked lobster, cooked shrimp, scallops, king crab legs, can of baby clams with juice, can of shrimp with juice, can of oysters with juice. Simmer for 10 minutes. Serves about 10-12.