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| 1/2 Tasse | Onion; Chopped, 1 Medium |
| 1/2 Tasse | green chiles chopped |
| 2 | Cloves Garlic finely chopped |
| 1/4 Tasse | olive oil |
| 2 Tasse | White Wine; Dry |
| 1 Teelöffel | Orange Peel grated |
| 1 1/2 Tasse | orange juice |
| 1 Teelöffel | sugar |
| 1 Teelöffel | Cilantro; Fresh, Snipped |
| 1 Teelöffel | Basil Leaves; Dried |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | Oregano Leaves; Dried |
| 28 x ca. 30 g | Italian Plum Tomatoes; * |
| 24 | Soft-shell Clams; Scrubbed |
| 1 1/2 x ca. 450 g | Shrimp; Raw, Shelled, Med. |
| 1 x ca. 450 g | Fish; ** |
| 6 x ca. 30 g | Crabmeat; Frozen, *** |
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* 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.
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