Warm olive oil in a large Dutch oven over medium low heat and melt the butter gently

Add onions garlic bell pepper celery and parsley and cook slowly until softened and fragrant

Stir in whole tomatoes breaking them apart and add all the juices from the can

Pour in clam juice and white grape juice then add bay leaves basil oregano thyme red pepper flakes salt and lemon juice

Bring the mixture just to a gentle simmer then lower the heat and cook uncovered until the broth is rich and aromatic

Scrub clams and mussels under cold water and discard any that remain open

Add clams mussels shrimp scallops and fish gently into the simmering broth

Cover and cook until shells open and seafood is just cooked through

Nestle crab legs into the pot and steam gently until heated

Remove bay leaves adjust seasoning and serve hot with toasted bread