1/3 c. olive oil
1 lg. onion, sliced
1 bunch green onions, sliced (include some tops)
1 green pepper, coarsely chopped
3 lg. cloves garlic
1/3 c. chopped parsley
1 (1 lb.) can tomato puree
1 (8 oz.) can tomato sauce
1 c. dry white or red wine
2 c. water
1/2 of a bay leaf
3 tsp. salt
1/4 tsp. pepper
1/8 tsp. each rosemary and thyme
5 lbs. whole live crabs
1 doz. sm. hard shell clams
1 lg. lg. raw shrimp
1 lg. loaf sour dough bread

Heat oil in deep, lidded frying pan. Add onion, green onion, pepper, and garlic; saute for about 5 minutes. Add parsley, tomato sauce and puree, wine, water, bay leaf, salt, pepper, and herbs. Simmer all gently for about 1 hour. Remove garlic. (This much can be done 12 hours ahead; cover and chill).

Clean and crack crabs and arrange pieces on bottom of (at least) an 8 quart kettle. Then layer clams and shrimp evenly. Pour in sauce (brought to a simmer). Cover and cook gently until clams open (20 to 30 minutes). Serve in soup bowls with chunks of good bread and a green salad.