|Cooked dungeness/Other hard-shelled crab in shell||2 Pound, cleaned and cracked|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Green bell pepper||1 Small, seeded and diced|
|Minced garlic||2 Teaspoon|
|Minced ginger||1 Teaspoon|
|Tomatoes||2 Large, peeled, seeded, and chopped|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Water||1 Cup (16 tbs)|
|Shao hsing wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Hard shell clams||8 , scrubbed|
|Medium raw shrimp||1⁄2 Pound, peeled and deveined|
|White miso/1/4 cupbrown bean sauce||1⁄3 Cup (5.33 tbs)|
|Chili paste||1⁄2 Teaspoon|
|Chopped cilantro||2 Tablespoon (Chinese Parsley)|
Cut crab in serving-size pieces and set aside.
Cooking Heat oil in a 5-quart pot over medium heat.
Add onion, bell pepper, garlic, and ginger and cook, stirring frequently, until onion is soft.
Add tomatoes and cook for 2 minutes.
Add broth, water, and wine and bring to a boil.
Reduce heat to low; cover and simmer for 20 minutes.
Cover and simmer for 6 minutes or until clam shells open.
Add shrimp and crab.
Cover and simmer for 4 minutes or until shrimp feel firm and turn pink and crab is heated through.
Stir in miso and chili paste.
Ladle into a serving bowl, discarding any unopened clams.
Sprinkle with cilantro.