From the Kitchen of: Gina

 

1	large	onion, chopped
2		carrots, finely chopped
1/4	cup	olive oil
2	8-oz bottles	clam juice
2	cups	dry white wine
4	cloves	garlic, minced or smashed
1/2	cup	finely chopped fresh parsley
1		bay leaf
1/2	teaspoon	crumbled dried thyme
1/4	teaspoon	fresh ground pepper
1/8	teaspoon	sugar
		generous dash of Tabasco, optional
1 1/2	dozen	hardshell clams in shells, be sure and scrub the shells before you add them to soup.
1	pound	can of tomatoes, drained, seeded and chopped (I allow the seeds to remain as I think the presentation is better)
1 1/2	pounds	fillets of lean white fish such as red snapper, rockfish, bass, halibut.... cut into 2 inch squares.  (I have used all with excellent results)
1	pound	medium shrimp, shelled and deveined
1	pound	crab meat (or you could use lobster - I always use crab as the taste is better)
		salt, to taste
		add some fresh chopped parsley

Directions:

In a very large kettle, stock pot, saute the onion and carrots in oil until limp.
Add clam juice, wine, parsley, bay leaf, pepper, sugar, and the Tabasco if you wish, as it adds that kick.
Heat to boiling, reduce heat and simmer uncovered for 5 minutes and no longer.
Add clams and simmer for five more minutes.
Add tomatoes and fish and simmer for 2 minutes.
Add Shrimp and simmer for 3 more minutes or until shrimp are pink and clams are open.
Taste and add salt if you like.

Ladle into shallow soup plates, I use the clear bowls, presentation is wonderful in glass....

Sprinkle on top of each serving a small amt of chopped parsley.

This will serve 6

A nice Green salad with Garlic bread sticks makes this a very nice meal. Always gets lots of compliments on this when served.

Note: The many flavorful ingredients of this soup produce an amazingly gentle effect. Therefore the wine to drink should be unobtrusive, the equivalent of an obbligato in music. I like a Chablis.