Heat the oil in a large saucepan over medium heat. Add the onions, celery, and carrots and season with salt and cayenne. Add the bay leaves. Cook, stirring, for 6 minutes, or until the vegetables are soft and tender. Stir in the clam juice and tomatoes and bring to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls.
Yield: about 10 servings