Very Best Seafood Chowder

• 8 chowder clams
• 1/4 c. olive oil
• 3 medium onions
• 4 cloves garlic
• 4 medium potatoes
• 1 large (1 lb. 12 oz.) can Italian style tomatoes
• 1 small (8 oz.) can tomato sauce
• 2 lb. firm fish fillets (weakfish is good)
• 3/4 lb. bay scallops or sea scallops, halved
• 3/4 lb. medium raw shrimp, shelled
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 5 c. water
• salt and pepper

1. Steam open clams in a small amount of water.
2. Dice or grind the clam meat and reserve the clam liquor.
3. Dice onions, mince garlic and put both into a large kettle with the oil.
4. Saute slowly until they just barely begin to brown.
5. Peel potatoes and cut into 1/2-inch cubes.
6. When the onions and garlic are ready, add clam liquor, tomatoes, tomato sauce, basil, oregano, potatoes and water to the kettle and simmer for 20 minutes or until potatoes are just done.
7. Cut fish into 1-inch pieces and add with the shrimp, scallops and clam meat to the kettle.
8. Simmer 10 minutes more, stirring a few times gently, so as not to break the pieces of fish. Season to taste with salt and pepper.
9. Serve hot with a crusty bread and an assertive red wine.

olive oil, onions, garlic, potatoes, italian style tomatoes, tomato sauce, firm fish, bay scallops, shrimp, basil, oregano, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230459 (may not work)