Tomato-Seafood Stew

• 12 lb shrimp, shelled
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon oil, cooking
• 1 (16 ounce) can tomatoes, cut up
• 8 ounces tomato sauce, sodium reduce
• 1 potato, peeled, chopped
• 1 stalk celery, chopped
• 1 medium green pepper, chopped
• 1 medium carrot, shredded
• 1 teaspoon thyme, dried, crushed
• 14 teaspoon pepper
• 4 hot sauce, bottled, (dashes)
• 1 (20 ounce) can baby clams, drained
• 2 tablespoons parsley, snipped

1. Thaw shrimp, if frozen; halve length-wise.
2. In a large saucepan cook onion and garlic in oil till tender.
3. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
4. Bring to boiling; reduce heat.
5. Cover and simmer 20 to 25 minutes or till vegetables are tender.
6. Stir in shrimp, clams, and parsley.
7. Bring to boiling; reduce heat.
8. Cover and simmer 1 to 2 minutes more or till shrimp turns pink.
9. Spoon into serving bowls.

shrimp, onion, garlic, oil, tomatoes, tomato sauce, potato, celery, green pepper, carrot, thyme, pepper, hot sauce, baby clams, parsley

Taken from www.food.com/recipe/tomato-seafood-stew-7096 (may not work)