Tempers almost got as hot as the excellent cocktail sauce. Given that you get a couple of dozen wonderful Pacific Manila clams in clam broth that's flavored with garlic, lemon and white wine, this could easily be an entre. The clams seemed dockside fresh and were tender and delicious. I'm asking for trouble, I know, by saying Dungeness crab is short on taste when served by itself, but our Pacific crab just can't hold a candle to the Eastern Blue Crab. A bed of linguini holds mussels, clams and big prawns, plus sliced button mushrooms and steamed snow peas, and is covered with an alfredo-style cream sauce enlivened with pesto.
Cheese is grated on top.
It'll take a very hungry person to finish this dish. It's the real deal. The big bowl is stuffed with a half crab, clams, mussels and lots of big, meaty pieces of tender snapper. This seafood swims in a tomatoey broth with peeled plum tomatoes in it. It's messy to eat, so the waitress brings you a separate bowl for shells, a towel to stay neat and tidy, and a crab-shell cracker.