Cioppino

Clams and mussels from farm to table. Start with 1/2 yellow onion, 5 cloves of garlic, 4 garlic scapes. Sweat down in a small frying pan until translucent. In a large pot use I large can of San Marzano crushed tomatoes, 2 bay leaves, 1 bulb fennel split and sliced thin, 4 leaves of shredded fresh basil, 1 cup of white wine, 1 teaspoon of Celtic sea salt, 1 teaspoon crushed red pepper. Simmer in a large pot until the alcohol cooks off. About 20 minutes. Add the onion and garlic. Add 1 can drained cannelloni beans.  Add the mussels and clams and simmer until open. Garnish with pancetta and fresh chopped parsley. Serve hot with Italian bread.

Don't forget to thank the diver!!!! 

Thank you Dave!