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Mussels, Clams, and Shrimp in Spicy Tomato Broth

BrittanyBrittany Bixler


  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz can diced tomatoes
  • 2 dozen Little Neck clams
  • 2 dozen mussels, debearded
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup torn fresh basil
  • Crusty bread
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