1 cooked Dungeness Crab

15 medium-sized raw shrimp

15 medium-sized steamer clams

1 cup cubed fresh pineapple

½ of an onion

4 cloves garlic

½ pound (8 ounces) ripe tomatoes

2 scallions

4 sprigs cilantro

5 basil leaves

3 sprigs dill

6 mint leaves

3 tablespoons olive oil

10 cups water

1 stalk lemongrass

3 tablespoons Vietnamese fish sauce

2 tablespoons sugar

½ teaspoon chili garlic sauce (if you can find it)

Salt

2 tablespoons lime juice

1 pinch of saffron

1 bay leaf

• Remove the meat from the crab, peel and devein the shrimp (leaving their tails on), and scrub the clamshells. Cut the pineapple into bite-sized chunks. Chop the onion, crush the garlic cloves, and seed and chop the tomatoes. Chop the scallions, cilantro, basil leaves, dill, and mint.

• Using a soup pot, heat the oil. Add the onion and sauté on medium for 3 minutes. Add the garlic and tomatoes, cooking for 3 more minutes. Add the pineapple, water, and lemongrass, bringing everything to a boil. Reduce to a simmer and cook for 20 minutes.

• Add the fish sauce, sugar, chili garlic sauce, salt, and lime juice. Bring to a boil. Add the clams in their shells and the crab, cooking for about 5 minutes, until the clams open.

• Add the shrimp, saffron, cilantro, bay leaf, basil, dill, mint, and scallions. Simmer for 2 to 3 more minutes, until the shrimp turn pink. Discard the bay leaf and lemongrass stalk and serve.