Sicilian Seafood Chowder

• 3 Tbsp. olive oil
• 1/2 c. diced onion
• 1/2 c. diced celery
• 1/2 c. diced green bell pepper
• 3 large garlic cloves, minced
• 1/2 tsp. dried basil, crumbled
• 1/2 tsp. dried thyme, crumbled
• 1/2 tsp. pepper
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. dried crushed red pepper
• 2 1/2 c. bottled clam juice
• 1 (15 oz.) can tomato sauce
• 2 oz. orzo
• 1/2 lb. uncooked medium shrimp, peeled and deveined
• 1/2 lb. sea scallops
• 1 (6 1/2 oz.) can chopped clams, drained
• 1 Tbsp. chopped fresh parsley

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onion, celery and bell pepper and saute until tender, about 7 minutes.
3. Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes.
4. Add clam juice and tomato sauce and bring to boil.
5. Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes.
6. (Chowder can be prepared to this point 1 day ahead; refrigerate.
7. Bring to simmer before continuing.) Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally.
8. Drain. Rinse under cold water and drain.
9. Yields 6 servings.

olive oil, onion, celery, green bell pepper, garlic, basil, thyme, pepper, oregano, red pepper, clam juice, tomato sauce, orzo, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723659 (may not work)