1/4 c. butter or margarine 2 medium-sized onions, chopped 2 cloves garlic, minced or pressed 1/3 c. chopped parsley (optional) 2 (14 oz.) cans regular strength chicken broth 1 c. water 1/2 tsp. each thyme and rosemary leaves 1 1/2 c. dry white wine (or 1 c. water and 1/3 c. lemon juice) 1 bay leaf 1 doz. fresh clams in shells 2 lb. thick salmon fillets, skinned 1 or 2 large Dungeness crabs (about 2 lb. size), cleaned and cracked In a large kettle (at least 6 quarts) melt the butter over medium heat. Add the onion, garlic and parsley (if used) and cook, stirring often until onion is soft. Add the broth, water, wine, bay leaf, thyme and rosemary. Cover; simmer about 15 minutes. (Cool, cover and chill if made ahead.) Meanwhile, scrub clams to remove sand. Also cut salmon into 1 1/2-inch chunks. Reheat broth to simmering if made ahead. Add the crab, clams and salmon to the broth. Cover and simmer gently for about 15 minutes or until clams open and salmon flakes easily with a fork. Ladle broth and some of each seafood into large soup bowls or soup plate. Makes about 6 servings.
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