Tomato Clam & Shrimp Sauce

• 1 (28 ounce) can whole tomatoes (drain & reserve liquid)
• 1 (10 ounce) can baby clams (drain & reserve liquid)
• 24 shrimp (raw, peeled and deveined)
• 1 large onion (chopped)
• 2 cloves garlic (finely minced)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes
• 1 tablespoon Italian spices
• 2 bay leaves
• 1/2 teaspoon basil

1. Saute Onions for a few minutes, then add minced garlic.
2. Add Whole Tomatoes (crush by hand first if you like), all of the seasonings, except the Bay Leaves.
3. Bring to a boil and reduce to medium-low heat for 15 minutes.
4. Add a tiny bit of the reserved Tomato liquid& Clam liquid and let it reduce.
5. Do this a few times to let the flavours concentrate.
6. I do it 3 or 4 times.
7. Add the Clams and Bay leaves and bring to boil, then reducing heat again to medium-low.
8. Cook for another 15-20 minutes.
9. Add Shrimp and cook for 10 minutes more.

tomatoes, baby clams, shrimp, onion, garlic, salt, black pepper, chili flakes, italian spices, bay leaves, basil

Taken from www.food.com/recipe/tomato-clam-shrimp-sauce-107083 (may not work)