Sicilian Seafood Chowder

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

1. Heat oil, onion, celery and pepper.
2. Saute until tender for about 7 minutes.
3. Add garlic, basil, thyme, pepper, oregano and cayenne pepper.
4. Cook 2 minutes.
5. Add clam juice and tomato sauce; bring to a boil.
6. Reduce heat and simmer until slightly thickened (about 30 minutes).
7. Add shrimp, scallops and crab to chowder and cook until shrimp are pink.
8. Cook orzo pasta until tender, but still firm.
9. Drain and rinse under cold water.
10. Drain again.
11. Add orzo, clams and parsley.
12. Stir until heated and serve.
13. Great with Italian bread and garden salad.

olive oil, onion, celery, green pepper, garlic, thyme, pepper, oregano, orzo pasta, tomato sauce, shrimp, crabmeat, scallops, freshly chopped parsley, cayenne pepper, clam juice, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898411 (may not work)