Drain clam juice from clams into a bowl and set aside.

Rinse clams to remove any sand or grit that may be left in clams.

In a large pot, saute your onions, celery, carrots, basil, bay leaves, garlic and parsley in olive oil for approximately 5 minutes.

Deglaze your pot with white wine and saute vegetables for an additional 1 minute.

Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper.

Stir and bring to a boil.

Reduce heat to low and cover your pot with lid.

Simmer for 45 minutes or until potatoes are soft, the key is the potatoes.

During the last 10 minutes ONLY of the above step add the shrimp and fish. (see note)

Now Serve in with warm Sourdough Bread Bowls. (Available at any bakery)