1/4 c. finely chopped onion
3 cloves garlic, minced
1 tbsp. snipped parsley
1/4 c. olive oil
1 (28 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 1/2 c. water
1 tsp. salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried marjoram, crushed
2 (12 oz.) uncooked lobster tails with shell
1/2 to 1 c. dry white wine
1 1/2 lbs. fish (flounder or schrod, cut in large pieces)
2/3 lb. cleaned raw shrimp (1 lb. in shell)
24 clams in shell

In Dutch oven cook onion, garlic and parsley in hot oil until onion is tender but not brown. Add undrained tomatoes, sauce, water, salt, oregano, marjoram, and a dash of pepper. Cover and bring to a boil. Reduce heat, simmer, uncovered for 20 minutes.

Add wine and simmer 10 minutes more. Stir in seafood. Cover tightly and bring to a boil. Reduce heat; cook slowly for 10-15 minutes. (Clam shells will open during this time.) Serves 6.

To prepare clams in shells, scrub shells with brush. Allow clams to stand in cold salted water for 15 minutes (1/3 cup salt to 1 gallon water). Repeat twice and refrigerate until ready to use.