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Drain clams, reserving juice.
In a Dutch oven saute garlic, onion, bell pepper,
mushrooms & parsley in olive oil. Add reserved
clam liquid, tomatoes with their liquid, clam
juice, bouillon cube,wine, tomato paste &
seasonings to vegetables. Simmer uncovered 35
minutes. Add clams,shrimp & crab & cook until
heated through and the liquid forms a glaze.
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