| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Italian | Soups, Seafood, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | Stalk celery, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | sm | Onion, finely chopped |
| 3 | Garlic cloves, minced | |
| 1 | ( 28 oz.) can diced plum tomatoes, including juice | |
| 2 | c | Chicken broth |
| 1 | 240 ml. bottle clam juice | |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Italian seasoning |
| 1/2 | ts | Tabasco sauce |
| 2 | Potatoes, diced | |
| 1 | (104 gr) can shrimp, rinsed and drained | |
| 1 | (120 gr) can crabmeat, drained | |
| 1/3 | c | Finely chopped parsley |
| Squeeze lemon juice |
INSTRUCTIONS
In a large saucepan, heat oil over medium heat. Add celery, carrot, onion and garlic; cook, stirring occasionally, for 5 minutes. Add tomatoes and their juice, chicken broth, clam juice, Worcestershire sauce, Italian seasoning and Tabasco. Bring to a boil and add potatoes. Cover, reduce heat and simmer until potatoes are tender, about 10 to 15 minutes. Stir in seafood, parsley and lemon juice and serve. Yield: 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Modern Woman Magazine. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 27, 1999
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