---------- Recipe via Meal-Master (tm) v8.01

     Title: Tomato-Seafood Stew
Categories: Low-cal, Soups/stews, Fish/sea, Vegetables
     Yield: 6 servings

   1/2 lb Shrimp; shelled                     1 md Green pepper; chopped
     1 c  Onion; chopped                      1 md Carrot; shredded
     2 cl Garlic; minced                      1 ts Dried thyme; crushed
     1 tb Cooking oil                       1/4 ts Pepper
    16 oz Can tomatoes; diced                 4 ds Hot sauce
     8 oz Tomato sauce, sodium reduced       20 oz Can baby clams; drained
     1    Potato; peeled, chopped             2 tb Parsley; snipped
     1    Celery rib; chopped

 * fresh or frozen shrimp

 Thaw shrimp, if frozen; halve length-wise.  In a large saucepan
 cook onion and garlic in oil till tender.  Stir in undrained
 tomatoes, tomato 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 until shrimp
 turns pink.  Spoon into serving bowls.

 Better Homes and Gardens

 Per serving: 175 cal, 18 g Pro, 18 g Carbs, 4l g Fat, 78 mg Chol

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