The Greatest Seafood Chowder Ever

• 1/4 c. olive oil
• 1 Tbsp. oregano
• 1 Tbsp. basil
• 1 tsp. thyme
• 2 Tbsp. sugar
• salt and pepper to taste
• 1 med. onion diced
• 1 c. carrots sliced
• 1 c. celery sliced
• 1 1/2 c. potatoes cubed
• 1 28 oz can of crushed tomatoes
• 32 oz of chicken broth
• 2 10 oz cans whole clams (preferably chicken of the sea)
• 3/4 lbs. bay scallops (sm. ones) frozen/fresh

1. Saute the onions, carrots and celery in olive oil for 5 minutes.
2. Add oregano, basil, thyme, salt and pepper with the potatoes and cook for about 10 minutes; add 1/2 cup of chicken broth if vegetables are sticking to the pan.
3. Add can of crushed tomatoes, sugar, chicken broth and just clam juice and cook/simmer for about 1-2 hours.
4. About 10 minutes before you are ready to serve add the clams and scallops.
5. I sometimes add small shrimp or langostino (tiny lobster tails) also.
6. After adding seafood, do not cook longer than 10 minutes or the clams, scallops and other seafood will be rubbery and tough.

olive oil, oregano, basil, thyme, sugar, salt, onion, carrots, celery, potatoes, tomatoes, chicken broth, whole clams, bay scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51844 (may not work)