4 oz. onion, chopped
2 garlic cloves, minced
1 1/2 c. tomato puree
1 c. clam juice
4 med. tomatoes, sliced
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil or 1 tsp. dried
12 oz. shelled and deveined raw shrimp
12 oz. flaked canned crabmeat
4 oz. canned drained clams
Salt and freshly ground pepper to taste
1 tbsp. sherry or sauterne
Chopped fresh parsley for garnish

In nonstick pan, cook onions and garlic for a few minutes or until onions are tender-crisp, stirring occasionally to prevent sticking. Add tomato puree, clam juice, tomatoes, parsley and basil.

Cover and simmer briskly for 30 minutes. Add shrimp and cook 5 minutes or until they are pink. Add crab meat and clams, salt and freshly ground pepper. Heat but do not boil. Stir in wine. Divide into 4 bowls, sprinkling each portion with parsley.

Makes 4 servings.