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Ingredients
- 3 tbsp. extra virgin olive oil
- 1/2 c. diced onion
- 1/2 c. diced celery
- 1/2 c. diced bell pepper
- 3 lg. cloves garlic, chopped
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- 2 1/2 c. bottled clam juice
- 1 (15 ounce.) can tomato sauce
- 2 ounce. elbow macaroni
- 1/2 pound med. shrimp
- 1/2 pound sea scallops
- 1 (6 1/2 ounce.) can minced clams
- 1 tbsp. parsley
Directions
- Heat oil in large saucepan over medium high heat. Add in onion, celery and pepper and saute/fry till tender. Add in garlic and spices and cook for 2 min. Add in clam juice and tomato sauce. Bring to a boil. Reduce heat and simmer 30 min, stirring occasionally. Meanwhile, cook elbow macaroni till tender, drain. Add in shrimp and scallops to the chowder and cook for 5 min. Add in macaroni, clams and parsley and cook till heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1990g | |
| Calories 1478 | |
| Calories from Fat 438 | 30% |
| Total Fat 49.5g | 62% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 425mg | 142% |
| Sodium 5739mg | 239% |
| Potassium 4013mg | 115% |
| Total Carbs 155.71g | 42% |
| Dietary Fiber 15.0g | 50% |
| Sugars 46.53g | 31% |
| Protein 104.37g | 167% |
