Tomato Clam & Shrimp Sauce - cooking recipe

Ingredients

1 (28 ounce) can whole tomatoes (drain & reserve liquid)
1 (10 ounce) can baby clams (drain & reserve liquid)
24 shrimp (raw, peeled and deveined)
1 large onion (chopped)
2 cloves garlic (finely minced)
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili flakes
1 tablespoon Italian spices
2 bay leaves
1/2 teaspoon basil

Preparation

Saute Onions for a few minutes, then add minced garlic.
Add Whole Tomatoes (crush by hand first if you like), all of the seasonings, except the Bay Leaves.
Bring to a boil and reduce to medium-low heat for 15 minutes.
Add a tiny bit of the reserved Tomato liquid& Clam liquid and let it reduce.
Do this a few times to let the flavours concentrate.
I do it 3 or 4 times.
Add the Clams and Bay leaves and bring to boil, then reducing heat again to medium-low.
Cook for another 15-20 minutes.
Add Shrimp and cook for 10 minutes more.