1. Preheat Dutch oven or large saucepot
over medium heat. Add olive oil. Add onion, garlic, oregano, fennel seeds and
sauté until onion is tender. About 5 minutes will do.
2. Add tomatoes, bay leaf, clam juice, chicken broth and white wine. Increase
heat to boil until slightly thickened, approximately 15 minutes.
3. Add clams and crabmeat. Reduce heat and simmer for 2 minutes. Add shrimp,
fresh basil and simmer until shrimp are opaque in center. About 4 additional
minutes. Season to taste with salt and red pepper. Serve with warm, crusty