Tomato-Seafood Stew

1/2 lb Shrimp, shelled

1 c Onion, chopped

2 x Garlic cloves, minced

1 T 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 t Thyme, dried, crushed

1/4 t Pepper

4 x Hot sauce, bottled, (dashes)

20 oz Whole baby clams,drained,can

2 T Parsley, snipped

* fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 240mg 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