| 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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