|Canned chicken broth||32 1⁄4 Ounce (3 Cans Of 10 3/4 Ounce Each)|
|Water||10 3⁄4 Ounce (1 Soup Can)|
|Onions||2 , diced in 1/2 to 3/4-inch pieces|
|Chopped celery||1 Cup (16 tbs)|
|Clams in shell||16|
|Red snapper||2 Pound, cut in 1 to 1 1/2-inch chunks|
|Shrimp in shell||24 Large|
|King crab legs||8|
|White wine||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Basil||1 1⁄2 Teaspoon|
|Fresh tomatoes||3 , peeled and quartered|
|Fresh mushrooms||8 Ounce, sliced|
In 5-quart casserole place broth, water, onions and celery; MICROWAVE 3 MINUTES on HIGH.
Add clams, fish, shrimp, crab, wine, parsley, seasoned salt, basil, thyme and bay leaves.
MICROWAVE 12 to 15 MINUTES on HIGH, or until mixture boils.
MICROWAVE 25 to 35 MINUTES on '6', or until all seafood is cooked.
Stir once or twice during cooking time.
Add tomatoes and mushrooms.
MICROWAVE 5 to 10 MINUTES on '6', or until mushrooms and tomatoes are tender.