1(28 oz) can peeled tomatoes with juice, crush by hand
1(26 oz) can tomato puree
1Tbspclam base without MSG(optional)
1Tbspbrown sugar
1Tbspcelery salt
Dash of Worchestershire sauce
Dash of ground cinnamon
Kosher salt and freshly ground black pepper
Red pepper flakes
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute: do not brown
Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon, Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 1 1/4 hours to 2 hours. Remove the bay leaves before serving
Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. Discard any clams or mussels that do not open. I did not use any mussels in mine, so you won't see them in the photo :)
Stir in the cioppino sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time