Tomato Seafood Stew

Serves:

Ingredients:

1/2 lb Shrimp, shelled
20 oz Whole baby clams,drained,can
4 x Hot sauce, bottled, (dashes)
1/4 t Pepper
1 t Thyme, dried, crushed
1 x Carrot, medium, shredded
1 x Green pepper, medium, choppe
1 x Celery, stalk, chopped
1 x Potato, peeled, chopped
8 oz Tomatoe sauce, sodium reduce
16 oz Tomatoes, cut up, can
1 T Oil, cooking
2 x Garlic cloves, minced
1 c Onion, chopped
2 T Parsley, snipped

Method:

* fresh or frozen shrimp Thaw shrimp, if frozen; halve length-wise.
In a large saucepan cook onion and garlic in oil till tender.
Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer 20 to 25 minutes or till vegetables are tender.
Stir in shrimp, clams, and parsley.
Bring to boiling; reduce heat.
Cover and simmer 1 to 2 minutes more or till shrimp turns pink.
Spoon into serving bowls.