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Ingredients

• 16 fresh little neck clams, cleaned
• 9 frozen cob corn, each cut in half
• 8 medium red potatoes, cut into 1-inch pieces
• 2 medium onions, cut into 2-inch pieces
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh basil leaves*
• 1 cup dry white wine or chicken broth
• 1/2 cup olive or vegetable oil
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 2 teaspoons finely chopped fresh garlic
• 1 teaspoon hot pepper sauce
• 3 bay leaves
• 3 pounds crab claws and legs
• 1/4 cup Butter, cut into pieces
• French bread, if desired

Description

Bakespace