Seafood Stew

Hello Fellow Foodies! I love the farmers market in the fall.  The one by my house had a vendor recently who was selling fresh fish and seafood.  I decided to get a pound of mussels because I already had 2 dozen clams and a bag of jumbo shrimp at home. The wheels started to turn and after some research for inspiration this simple but yummy creation came about.  So all you seafood lovers...dig in!   

EAT GOOD FOOD, LIVE A GOOD LIFE!
-Poetic Cook

Ingredients:
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or low-sodium broth
1 cup bottled clam juice
1 cup drained, diced tomatoes (from a 15-ounce can)
2 thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
Salt and freshly ground pepper
2 dozen littleneck clams, scrubbed
1 pound of mussels, scrubbed
1/2 pound shelled and deveined extra large shrimp
2 tablespoons unsalted butter
2 tablespoons coarsely chopped flat-leaf parsley
Crusty bread, for serving

Directions:

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. Add the clams and mussels, cover and cook just until most of them open, about 5 minutes. Add the shrimp, cover and simmer until they are cooked through and the remaining clams and mussels have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to individual bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with crusty bread.