Ingredients
1/2 cup butter, cubed1 medium red onion, chopped1 cup sliced fresh mushrooms2 garlic cloves, minced1/2 cup all-purpose flour1 teaspoon salt1 teaspoon coarsely ground pepper2 tablespoons tomato paste1 carton (32 ounces) chicken broth2 cups whole baby clams, drained1/2 pound uncooked medium shrimp, peeled and deveined2 cups lump crabmeat, drained2 cups heavy whipping cream1/2 cup shredded Parmesan cheese2 green onions, thinly sliced
Preparation
In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
