For the Cioppino

• 1 Tbsp extra virgin olive oil
• 1 Tbsp unsalted butter
• 1 clove garlic (chopped)
• ¼ cup white wine (4 Tbsp)
• ½ lb little neck clams
• ¼ lb mussels
• 8 cups Cioppino Sauce (2 QT; recipe follows)
• ¼ tsp Worcestershire sauce 
• 1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
• ¼ lb Shrimp (shell-on if possible for more flavor)
• ¼ lb squid tubes (cut into rings)
• ½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes)
• 2 oz bay scallops

For the Cioppino Sauce

• 2 Tbsp extra virgin olive oil
• ½–1 onion (halved and thinly sliced)
• 1 fennel bulb (halved, core removed, and thinly sliced)
• 4 cloves garlic (chopped)
• 2 bay leaves
• 4 Tbsp parsley (chopped)
• 2 Tbsp basil (chopped)
• 2 sprigs fresh thyme
• 1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand)
• 1 can tomato sauce (15 oz, 425 g)
• 2 cups clam juice (2 bottles; 8 oz, 237 ml each)
• ⅛ tsp Worcestershire sauce 
• ½ Tbsp brown sugar
• freshly ground black pepper (to taste)
• crushed red pepper (red pepper flakes) (to taste)
• Diamond Crystal kosher salt (to taste)