Ingredients
- 749 potassium
- 240 mg sodium
- 175 cal
- 78 mg chol
- 20 baby clams (whole)
- 18 carbo
- 18 pro
- 4 fat
- 4 sauce (hot)
- 2 garlic (cloves)
- 1 carrot
- 1 green pepper
- 1 celery
- 1 potato
- 16 oz tomatoes
- 8 oz tomatoe sauce
- 1/2 lb shrimp
- 1 c onion
- 1 t oil
- 1 t thyme
- 2 t parsley
- 1/4 t pepper
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. BETTER HOMES AND GARDENS
