(2 votes, average: 5 out of 5)
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I love Cioppino. My Mother grew up in San Francisco, and while I never got her recipe, this is the closest, easiest, truly best tasting one I have come up with.

1/4 cup Olive Oil
4 large Garlic Cloves
1/3 cup Chopped Parsley
1 can (15 oz) Tomato Sauce
1 can (28 oz) Chopped Tomatoes, juice included
1 cup Merlot Wine
1 Tblspn Italian Seasoning, crumbled and pinched to bring out flavor
12 Little Neck Clams
1 lb Large Shrimp, peeled
1 Large (2+ lbs) cleaned, cooked, Dungeness Crab, separated (snow crab will work as well)
1 lb Scallops
1/4 tspn Cayenne Pepper
1 pinch Cumin
1 Bay Leaf

In a large kettle, saute the onions, garlic, bay leaf, cumin, cayenne, and italian seasoning in the olive oil until the onions are translucent, about 5 minutes.

Add the Tomato Sauce, Chopped Tomatoes with liquid, and Red Wine. Bring to a boil. Turn down and simmer for about 45-60 minutes. It should look a little like spaghetti sauce. The seafood will thin it out the sauce quite a bit.

Add the Parsley, Clams, Scallops, Crab, Shrimp and Parsley, and simmer for an additional 10 Minutes. The clams should all be open (throw out those that don’t within 10 minutes).

Serve by itself, with really good Sourdough Bread to soak up the extra sauce. Serve over pasta if you like.