TOMATO-SEAFOOD STEW

      Title: TOMATO-SEAFOOD STEW
  Categories: Low-cal, Soups, Seafood, Vegetables
       Yield: 6 Servings
  
     1/2 lb Shrimp, shelled
       1 c  Onion, chopped
       2 x  Garlic cloves, minced
       1 tb 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, medium, shredded
       1 ts Thyme, dried, crushed
     1/4 ts Pepper
       4 x  Hot sauce, bottled, (dashes)
      20 oz Whole baby clams,drained,can
       2 tb Parsley, snipped
  
   * fresh or frozen shrimp
   ~------------------------------------------------------
   ~------------------ PER SERVING:  175 cal., 18g Pro.,
        18 g  Carbo., 4g fat, 78mg 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
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