1/4 cup olive oil 1 to 2 cloves garlic, minced 1 tablespoon minced shallot 4 medium shrimp, peeled 4 mussels 4 sea scallops 4 clams 2/3 cup clam juice 1/3 cup white wine 1 tablespoon minced fresh basil or 1 teaspoon dried 1 tablespoon minced fresh oregano or 1 teaspoon dried Salt, pepper 2 ripe tomatoes, chopped 1/3 cup marinara sauce or tomato puree 4 slices French bread, toasted

Step 1 Heat the oil in a large soup pot over high heat. Add the garlic, shallot, shrimp, mussels, scallops and clams and saute until the shrimp turns pink, 2 to 3 minutes.

Step 2 Add the clam juice, wine, basil, oregano, salt and pepper to taste. Add the tomatoes and cover the pot. Simmer until the clams open, about 5 minutes. Add the marinara sauce and simmer 1 to 2 minutes more. Serve with the bread on the side.

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