Tomato-Seafood Stew

Description
Source: Better Homes and Gardens.

Ingredients

 * ½ lbs shrimp, shelled (fresh or frozen)
 * 1 cup onion, chopped
 * 2 garlic cloves, minced
 * 1 tbsp oil, cooking
 * 1 x 16 oz can tomatoes, cut up
 * 1 x 8 oz can sodium-reduced tomato sauce
 * 1 potato, peeled, chopped
 * 1 celery, stalk, chopped
 * 1 green pepper, medium, chopped
 * 1 carrot, shredded
 * 1 tsp thyme, dried, crushed
 * ¼ tsp pepper
 * 4 dashes hot sauce, bottled
 * 20 oz whole baby clams, drained, can
 * 2 tbsp parsley, snipped

Directions

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

Nutritional information
Per serving:
 * 175 calories | 18g pro. | 18g carbo. | 4g fat, 78 mg chol. | 240 mg sodium | 749 potassium