In large saucepot or Dutch oven, heat 3 tablespoons Schnucks extra virgin olive oil and 1 tablespoon Schnucks unsalted butter over medium heat until butter is melted. Add 1 chopped small onion; cook until onion is translucent, stirring occasionally. Stir in 8 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes; cook 2 minutes. Add 2 cans (14.5 ounces each) diced tomatoes with juice, 1-1/2 cups white wine, 1 cup clam juice and 1 bay leaf; heat to simmering. Cover and simmer on medium-low heat for 15 minutes. Stir in 1 tablespoon each finely chopped fresh oregano leaves and fresh thyme leaves, 1/2 teaspoon each salt, ground black pepper and Tabasco®.
Add 12 each littleneck clams and mussels, shells scrubbed and beards removed from mussels; cover and cook 5 minutes or until shells begin to open. Add 3/4 pound peeled and deveined 16-20 count shrimp and 1/2 pound fresh halibut fillet, submerging in liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145°F and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels. Ladle into shallow bowls; serve with crostini (see Cook’s Wisdom) for dipping, if desired. Serves 4
For crostini: Diagonally slice baguette, or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook bread in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.