Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           onion; chopped -- 1 medium
     1/2  cup           green chiles -- chopped
   2      cloves        garlic -- finely chopped
     1/4  cup           olive oil
   2      cups          white wine -- dry
   1      tablespoon    orange peel -- grated
   1 1/2  cups          orange juice
   1      tablespoon    sugar
   1      tablespoon    cilantro; fresh -- snipped
   1      teaspoon      basil leaves -- dried
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      oregano leaves -- dried
  28      ounces        Italian plum tomatoes -- *
  24                    soft-shell clams -- scrubbed
   1 1/2  pounds        shrimp; raw -- shelled, med.
   1      pound         fish -- **
   6      ounces        crabmeat; frozen -- ***

Preparation:

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahi-mahi 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.