Seafood Stew

• 1/3 cup chopped onion
• 3 tablespoons chopped sweet red pepper
• 1 garlic clove, minced
• 1-1/2 teaspoons olive oil
• 1 cup canned diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 3 tablespoons dry red wine or chicken broth
• 4-1/2 teaspoons minced fresh oregano
• 4-1/2 teaspoons minced fresh parsley
• 3/4 teaspoon Worcestershire sauce
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup drained canned whole baby clams
• 6 ounces uncooked medium shrimp, peeled and deveined
• 1/4 pound bay scallops

1. In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

onion, sweet red pepper, garlic, olive oil, tomatoes, tomato sauce, red wine, fresh oregano, fresh parsley, worcestershire sauce, red pepper, baby clams, shrimp, bay scallops

Taken from www.tasteofhome.com/recipes/seafood-stew/ (may not work)