Recipe for Tomato-Seafood Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 lb Shrimp, shelled
1 cup Onion, chopped
2 x Garlic cloves, minced
1 tbl 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 tsp Thyme, dried, crushed
1/4 tsp Pepper
4 x Hot sauce, bottled, (dashes)
20 oz Whole baby clams,drained,can
Instructions:
Instructions: * Fresh or frozen shrimp
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.

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