2 tbsp. olive oil
1 lg. onion, coarsely chopped
2 cloves garlic
1 (35 oz.) can Italian tomatoes
12 oz. beer
1/8 tsp. red pepper flakes (optional)
1/2 tsp. oregano, crumbled
Pepper to taste
1 tsp. basil, crumbled
1/2 green pepper, coarsely chopped
8 oz. bottle clam juice
1 (16 oz.) frozen flounder or haddock (defrost enough to cut into bite-size pieces)
1 (10 oz.) whole baby clams
1 lb. shrimp, peeled
1 lb. scallops

Heat oil in large pot. Saute onions and garlic until limp; add everything else but seafood. Cook 1 hour. 10 minutes before eating, add seafood.