Yield: 24 2-cup servings. 1 gal. + 2 cups clam or fish juice 1 gal. + 2 cups water 6 large carrots, peeled and coarsely chopped 9 cups onions, chopped to taste, salt and pepper 1 1/2 cups olive oil 72 large (6 lb.) Alaska scallops, thawed if necessary 72 large ( 4 lb. 8 oz.) Alaska spot prawns/tails, thawed if necessary 2/3 cup garlic, minced 12 clusters (6 lb.) Alaska Dungeness crab clusters*, thawed if necessary* 3 qt. tomatoes, chopped 1 1/2 qt. dry white wine 1 cup parsley, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.