Categories: Stews, Seafood, Vegetables, Fish 
      Yield: 6 servings 
  
    1/2 c  Onion; Chopped, 1 Medium 
    1/2 c  Green Chiles; Chopped 
      2 ea Cloves Garlic;Finely Chopped 
    1/4 c  Olive Oil 
      2 c  White Wine; Dry 
      1 T  Orange Peel; Grated 
  1 1/2 c  Orange Juice 
      1 T  Sugar 
      1 T  Cilantro; Fresh, Snipped 
      1 t  Basil Leaves; Dried 
      1 t  Salt 
    1/2 t  Pepper 
    1/2 t  Oregano Leaves; Dried 
     28 oz Italian Plum Tomatoes; * 
     24 ea Soft-shell Clams; Scrubbed 
  1 1/2 lb Shrimp; Raw, Shelled, Med. 
      1 lb Fish; ** 
      6 oz Crabmeat; Frozen, *** 
  
  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in 
       half. 
  **   The following fish can be used: cod, sea bass, mahimahi or red 
       snapper fillets that are cut into 1-inch pieces. 
  ***  Crabmeat should be thawed, drained and cartilage removed. 
  ~------------------------------------------------------------------------- 
  Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until 
  onion is tender.  Stir in remaining ingredients except seafood.  Heat to 
  boiling; reduce heat.  Simmer uncovered for 15 minutes.  Add clams; cover 
  and simmer until clams open, 5 to 10 minutes.  (Discard any clams that 
  have not opened.)  Carefully stir in shrimp, fish and crabmeat.  Heat to 
  boiling; reduce heat.  Cover and simmer until shrimp are pink and fish 
  flakes easily with fork, 4 to 5 minutes.