6 ounces tomato sauce
6 ounces cioppino sauce, recipe follows
6 ounces clam broth
5 ounces calamari
2 ounces crabmeat or 3 crab legs
4 small clams or 3 large clams
2 stalks celery
7 bulbs fennel
1/2 cup olive oil
3 (46-ounce) cans clam juice
1/2 pound clam base
1 teaspoon salt
1 teaspoon black pepper
1 cup fennel seeds
2 tablespoons chili flakes
4 gallons pomodoro sauce
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