Mediterranean-Style Seafood Chowder

• 1 can (184 mL) clams, undrained
• 1 Tbsp. extra virgin olive oil
• 1 cup each chopped celery and onions
• 3/4 lb. (340 g) uncooked deveined peeled medium shrimp
• 3/4 lb. (340 g) bay scallops
• 1 cup clam juice
• 1 jar (650 mL) Classico di Milano Vodka Sauce Pasta Sauce
• 4 tsp. CLASSICO Basil Pesto di Genova
• 1/2 cup cooked orzo pasta

1. Drain clams, reserving drained liquid.
2. Chop clams.
3. Heat oil in large saucepan on medium-high heat.
4. Add celery and onions; cook 5 to 7 min.
5. or until softened, stirring frequently.
6. Add reserved clam liquid, chopped clams, shrimp, scallops and clam juice; mix well.
7. Cook on medium heat 2 to 3 min.
8. or until scallops are opaque and shrimp turn pink, stirring occasionally.
9. Add pasta sauce and pesto; simmer on medium-low heat 5 to 7 min.
10. or until heated through, stirring occasionally and adding pasta for the last 2 min.

extra virgin olive oil, celery, shrimp, bay scallops, clam juice, vodka sauce pasta sauce, genova, pasta

Taken from www.kraftrecipes.com/recipes/mediterranean-style-seafood-chowder-189203.aspx (may not work)