Tomato-Seafood Stew

Ingredients

 * 1/2 lbs Shrimp, shelled
 * 1 cup Onion, chopped
 * 2 x garlic cloves, minced
 * 1 tbsp oil, cooking
 * 16 oz tomatoes, cut up, can
 * 8 oz tomatoe sauce, sodium reduce
 * 1 x Potato, peeled, chopped
 * 1 x celery, stalk, chopped
 * 1 x green pepper, medium, choppe
 * 1 x carrot, shredded
 * 1 tsp thyme, dried, crushed
 * 1/4 tsp pepper
 * 4 x hot sauce, bottled, (dashes)
 * 20 oz whole baby clams, drained, can
 * 2 tbsp parsley, snipped

Directions
Fresh or frozen Shrimp per serving: 175 cal., 18g pro., 18g carbo., 4g fat, 78 mg chol., : 240 mg 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