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1 1/2 lb. genuine North
Pacific halibut, fresh or
1 (7 1/2 oz.) can Alaska King
crab or 1 (6 oz.) pkg.
frozen Alaska King crab
3 medium potatoes
1 large sweet Spanish onion
3/4 c. chopped celery
1/4 c. chopped green pepper
2 cloves garlic, minced
1/4 c. butter
2 (16 oz.) cans tomatoes
2 c. clam-tomato juice
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1 doz. small hard-shell clams
chopped parsley

Defrost halibut, if frozen. Cut into 1-inch chunks.
Drain canned crab and slice. Or defrost, drain and slice
frozen crab. Peel potatoes and cut into 1/2-inch pieces. Peel
and thinly slice onion. Saute onion, celery, green pepper and
garlic in butter. Add tomatoes, clam-tomato juice and season-
ings. Cover and simmer for 30 minutes. Add halibut, potatoes
and clams. Cover and simmer an additional 8 to 10 minutes or
until halibut and potatoes are done and clam shells open. Add
crab and heat through. Sprinkle with chopped parsley. Makes 8

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