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.