Total TimePrep/Total Time: 30 min.
- 1/3 cup chopped onion
- 3 tablespoons chopped sweet red pepper
- 1 garlic clove, minced
- 1-1/2 teaspoons olive oil
- 1 cup canned diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 3 tablespoons dry red wine or chicken broth
- 4-1/2 teaspoons minced fresh oregano
- 4-1/2 teaspoons minced fresh parsley
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup drained canned whole baby clams
- 6 ounces uncooked medium shrimp, peeled and deveined
- 1/4 pound bay scallops
- In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
Nutrition Facts1-3/4 cups: 304 calories, 7g fat (1g saturated fat), 205mg cholesterol, 1231mg sodium, 20g carbohydrate (8g sugars, 4g fiber), 38g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 6, 2015
outstanding and easy to put together. i made a few changes. i tripled the recipe. whole onion, whole pepper, etc. crushed tomatoes instead of diced. added a jar and a half of clam juice...also used the juice from the canned clams. added 6 pieces of tilapia with the shrimp. no scallops. added about a cup of heavy cream to thicken it a bit. definitely use the red wine vs broth.
Oct 30, 2011
I doubled this recipe for our family and it was a big hit! I don't think the bay scallops added anything in terms of texture or flavor and I would probably substitute fish the next time.
Sep 21, 2009
Way to much sodium. Use low sodium chicken broth and no sodium tomotaoes to cut down the sodium content.