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
• 3/4 pound skinless snapper fillets, cut into 2-inch pieces
• 1/2 pound shelled and deveined medium shrimp
• 2 tablespoons unsalted butter
• 2 tablespoons coarsely chopped flat-leaf parsley
• Sourdough toast, for serving

Cooking Instructions:

1. Heat olive oil in a large soup pot. Add shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add 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.
2. Add clams, cover and cook just until most of them open, about 5 minutes. Add snapper and shrimp, cover and simmer until they are cooked through and remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer seafood to 4 bowls. Add butter and parsley and cook over moderate heat for 1 minute, swirling pan. Spoon broth over seafood and serve with sourdough toast.