1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, seeded and chopped
1/3 cup chopped parsley
1 large can (15 oz.) tomato sauce
1 large can (28 oz.) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil leaves
1/2 teaspoon dry oregano leaves
12 small hard-shell clams in shell, suitable for steaming, scrubbed
1 pound large shrimp (under 30 per lb.) shelled and deveined
2 cooked large Dungeness crabs (about 2 lbs. each). cleaned and cracked

In a 6 to 8 quart pan, combine oil, onion, garlic, bell pepper and parsley.
Cook over medium heat, stirring often, until onion is soft (about 5 mins.).
Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid,
wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover,
and simmer for 20 minutes.