---------- Recipe via Meal-Master (tm) v8.03
  Categories: Low-cal, Soups, Seafood, Vegetables
       Yield: 6 servings
     1/2 lb Shrimp, shelled
       1 c  Onion, chopped
       2 x  Garlic cloves, minced
       1 tb Oil, cooking
      16 oz Tomatoes, cut up, can
       8 oz Tomatoe sauce, sodium reduce
       1 x  Potato, peeled, chopped
       1 x  Celery, stalk, chopped
       1 x  Green pepper, medium, choppe
       1 x  Carrot, medium, shredded
       1 ts Thyme, dried, crushed
     1/4 ts Pepper
       4 x  Hot sauce, bottled, (dashes)
      20 oz Whole baby clams,drained,can
       2 tb Parsley, snipped
   * fresh or frozen shrimp
   ~------------------ PER SERVING:  175 cal., 18g Pro.,
   18g Carbo., 4g fat, 78mg Chol.,
                 240mg Sodium, 749 Potassium
   Thaw shrimp, if frozen; halve length-wise.  In a large
   saucepan cook onion and garlic in oil till tender.
   Stir in undrained tomatoes, tomatoe sauce, potato,
   green pepper, celery, carrot, thyme, pepper, and hot
   pepper sauce.  Bring  to boiling; reduce heat.  Cover
   and simmer 20 to 25 minutes or till vegetables are
   tender.  Stir in shrimp, clams, and parsley. Bring to
   boiling; reduce heat.  Cover and simmer 1 to 2 minutes
   more or till shrimp turns pink.  Spoon into serving