Toss this stew together, and let it simmer while you prep the rest of the holiday feast.
Place 2 large pots on the stovetop. Heat 2 tbsp. oil in each pot over medium-high. Divide the onions between the pots and cook, stirring often, until softened, about 5 minutes. Divide the garlic, dried basil, dried thyme, bay leaves, and crushed red pepper between the pots and cook, stirring often, until aromatic, about 2 minutes. Add 1 cup wine to each pot and cook, stirring often, until reduced by half, 4 to 5 minutes. Divide the tomatoes with juices between the pots, crushing the tomatoes with your hands as you add them to the pots. Add 2 cups clam juice to each pot. Bring to a boil. Let simmer over low heat, partially covered, until the flavors deepen, about 30 minutes. (The base of the stew can be made up to 3 days ahead. Let cool, then cover and refrigerate. Bring the stew to a simmer before continuing with the recipe.)
Divide the clams between the pots. Add 1/2 cup wine to each pot. Cover the pots and cook until the clams open, 8 to 10 minutes. Transfer the clams to a large bowl. (Discard any clams that don’t open.) Stir 1/4 cup parsley and 2 tbsp. lemon juice into each pot. Divide the shrimp and fish between the pots. Cover and reduce heat to medium-low. Cook until the shrimp and fish are almost cooked through, about 5 minutes; season with salt and pepper. Return the clams to the pots, dividing equally. Cover and cook just until the clams are heated through, 1 to 2 minutes. Divide among bowls and top with the remaining parsley.
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