SOUP- SEAFOOD- San Francisco Seafood Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock or low-sodium broth
• 1 cup bottled clam juice
• 1 cup drained, diced tomatoes (from a 15-ounce can
• 2 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon hot sauce, plus more for serving
• Salt and freshly ground pepper
• 2 dozen littleneck clams, scrubbed
• 3/4 pound skinless snapper fillets, cut into 2-inc
• 1/2 pound shelled and deveined medium shrimp
• 2 tablespoons unsalted butter
• 2 tablespoons coarsely chopped flat-leaf parsley
• Sourdough toast, for serving