Seafood Stew for 2

• 13 cup onion, chopped
• 3 tablespoons red peppers, chopped
• 1 garlic clove, minced
• 1 12 teaspoons olive oil
• 8 ounces diced tomatoes, undrained
• 8 ounces tomato sauce
• 3 tablespoons chicken broth
• 4 12 teaspoons fresh oregano, minced
• 4 12 teaspoons fresh parsley, minced
• 34 teaspoon Worcestershire sauce
• 14 teaspoon red pepper flakes, crushed
• 34 cup canned baby clams, drained
• 6 ounces raw shrimp, peeled and deveined
• 14 lb bay scallop

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

onion, red peppers, garlic, olive oil, tomatoes, tomato sauce, chicken broth, fresh oregano, fresh parsley, worcestershire sauce, red pepper, baby clams, shrimp, bay scallop

Taken from www.food.com/recipe/seafood-stew-for-2-252853 (may not work)