Ingredients

• 1 medium onion, chopped (about 1/2 cup)
• 1/2 cup green chili, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 cups dry white wine
• 1 tablespoon orange peel, grated
• 1 1/2 cups orange juice
• 1 tablespoon sugar
• 1 tablespoon fresh cilantro, snipped
• 1 teaspoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano leaves
• 1 (28 ounce) can whole tomatoes, undrained & cut into halves
• 24 soft-shell clams, scrubbed (steamers)
• 1 1/2 lbs raw shrimp, medium sized and shelled
• 1 lb cod, cut into 1-inch pieces (sea bass, mahimahi or red snapper fillets can be substituted for cod)
• 1 (6 ounce) package frozen crabmeat, thawed, drained & cartilage removed

Instructions

1. Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.

2. Stir in remaining ingredients except for seafood.

3. Heat to boiling, reduce heat & simmer uncovered 15 minutes.

4. Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).

5. Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.