Frank's Recipes! Sicilian Seafood Chowder

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Sicilian Seafood Chowder

3 TBSP olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
3 large garlic cloves, minced
1/2 TSP dried basil
1/2 TSP dried thyme
1/2 TSP pepper
1/4 TSP dried oregano
1/4 TSP dried crushed red pepper
2-1/2 cups bottled clam juice
1 15oz can tomato sauce
2 oz orzo
1/2 lb uncooked medium shrimp
1/2 lb sea scallops
1 6-1/2 oz can chopped clams
1 TBSP chopped fresh parsley

Peel and devein shrimp. Drain clams. Heat oil in heavy sauce pan over medium high heat. Add onion, celery and bell pepper and sauté' until tender, about 7 minutes. Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes. Add clam juice and tomato sauce and bring to a boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes. (Chowder can be prepared to this point 1 day ahead. Refrigerate, bring to simmer before continuing).

Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water. Drain.

Add shrimp and scallops to chowder and cook until shrimp are just pink and scallops are no longer opaque, about 4 minutes. Add orzo, clams and parsley and stir until heated through. Ladle chowder into bowls and serve.