Ok, and there are almost two sticks of butter in that recipe, which 1) ********, and I say this as a professional cook --- we don't fear the butter and put it in just about everything with abandon. And 2) San Francisco dish and influenced by Italian and Portuguese immigrants --- no butter. It's olive oil (Italians especially don't look too kindly on many fish and dairy combinations).
Save all that butter for dessert.

And unless you're using fresh crab, it doesn't need to be cooked, so it should be tossed at the end to warm up.
Frankly, I toss things like scallops and fish in once the clams have opened, turn off the heat, and leave them to poach in the broth, which is more than hot enough to cook them.

Last edited by Saria; 12-11-2011 at 10:00 PM.