Tomato-Seafood Stew

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

Original recipe makes 6 Servings



* fresh or frozen shrimp ~------------------------------------------------------ ~------------------ PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 240mg Sodium, 749 Potassium 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

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