Heat the 1/4 cup olive oil in a heavy large pot over medium heat. Add 5 garlic cloves, minced, 1 bay leaf, and 1 tsp dried crushed red pepper. Saute until the garlic is tender, about 1 minute. Add 1 cup dry white wine and bring to a boil. Add 1 (28-ounce) can diced tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in 24 small Littleneck clams. Cover and cook for 5 minutes. Stir in 24 mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add 20 large shrimp (about 1 pound), peeled, deveined, butterflied and 1/2 cup torn fresh basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm crusty bread.