Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large shallot, thinly sliced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
• 1 cup bottled clam juice
• 1 cup drained diced tomato (from a 15-ounce can)
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 teaspoon hot sauce, plus more for serving
• salt
• fresh ground pepper
• 2 dozen littleneck clams, scrubbed
• 3/4 lb skinless red snapper fillet, cut into 2-inch pieces
• 1/2 lb medium shrimp, shelled & deveined
• 2 tablespoons unsalted butter
• 2 tablespoons flat leaf parsley, coarsely chopped
• sourdough bread, toasted, for serving

Instructions

1. In a large soup pot, heat the olive oil.

2. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.

3. Add the wine and boil until reduced by half, about 3 minutes.

4. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.

5. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.

6. Add the clams, cover and cook just until most of them open, about 5 minutes.

7. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.

8. Using a slotted spoon, transfer the seafood to 4 bowls.

9. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.

10. Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!