I followed the recipe exactly, substituting fresh lump crabmeat ($$$) for the dungeness crab, as indicated. The results were just OK. The broth is quite thin, and once the seafood is added to the broth, the water the seafood exudes further thins the broth and reduces rather than adds to the flavor. It was a very bland watery dish.
Also, I found it took way longer than stated for the clams to open. Since the seafood is all added at once, this resulted in the other components being overcooked while waiting for the clams to open. I made this for company and was embarrassed with the way the meal turned out.

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