Mussels, Clams and Shrimp in Spicy Broth

INGREDIENTS

• 1/4 cup olive oil
• 5 garlic cloves , minced
• 1 bay leaf
• 1 teaspoon dried crushed red pepper
• 1 cup dry white wine
• 1 (28-ounce) can diced tomatoes
• 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
• 24 mussels (about 1 1/2 pounds total), debearded
• 20 large shrimp (about 1 pound), peeled, deveined, butterflied
• 1/2 cup torn fresh basil leaves
• Warm crusty bread