Heat the olive oil and butter in a large Dutch oven or stock pot over medium heat until the butter melts. Add the onion and a small pinch of salt and cook until the onions are soft and translucent but not browned, about 6 minutes. Add the garlic, sumac, oregano, and red pepper fakes and cook, stirring for another minute or until fragrant. Add the tomato paste and cook, stirring, for another minute. Stir in the wine, cook for one minute then add the diced tomatoes, vegetable broth, clam juice, and sugar, if using. Bring to a boil, cover, and let simmer for 15 minutes. Taste and add salt and pepper as needed. (Can be made ahead and this point and heated to a simmer before adding the seafood and serving.)

Add the clams, cover the pot, and cook for 3 minutes. Add all the rest of the seafood and cook for another 3 – 4 minutes or until the clams and mussels have opened, and the rest of the seafood is cooked. Give a final taste and adjust the seasoning as needed. Discard any clams and mussels that do not open.

Serve in large bowls topped with a dollop of crap meat and parsley.