1/4 c. olive oil
1/2 c. chopped onions
1 tsp. chopped garlic
1 tsp. dry parsley
1/4 c. chopped celery
1/2 c. chopped green pepper
1 tbsp. salt
1/2 tsp. black pepper
1 tsp. paprika
1/2 c. sherry
4 c. water
1 tsp. dry basil
2 lbs. cleaned shrimp
3 bottles Doxee clam juice
3 cans Geisha baby clams
2 lbs. seafood supreme
Pinch of red cayenne pepper
1 (28 oz.) can crushed tomatoes

Braise the onions, garlic, parsley, celery, and green peppers in the olive oil until golden brown. Add can of tomatoes, salt, peppers, paprika, and sherry. Cook for 15 minutes. Add water, clam juice, and dried basil and cook slowly for 1 hour. After the sauce is cooked and seasoned to taste, add all of the seafood and cook together for 25 minutes. Serve with lots of Italian bread and of course a wine of your taste. (Double for large crowd.)