4 pounds whole Dungeness crabs
1 head garlic, cut through the middle
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon kosher salt
1 tablespoon dried red chili flakes
1/4 cup olive oil
4 cups diced yellow onions (about 4 medium onions)
1 1/2 cups thinly sliced fennel
1 cup chopped red bell pepper
1/2 cup minced garlic
1/2 cup tomato paste
6 cups tomato sauce, such as San Marzano
1 1/2 cups dry red wine
1/2 cup clam juice
1/4 cup lemon juice
2 tablespoons sambuca liqueur
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons red chili flakes
2 tablespoons fine sea salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon freshly cracked black pepper
2 bay leaves
2 pounds littleneck clams, cleaned and scrubbed
2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces
2 pounds shrimp (16/20 count), shell-on, deveined
Sourdough bread, for serving
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