0 recipes from contoocook and beyond


3 tbsps. olive oil
l/2 cup diced onion
l/2 cup diced celery
l/2 cup diced green bell pepper
3 large garlic cloves, minced
l/2 tsp. dried basil, crumbled
l/2 tsp. dried thyme, crumbled
l/2 tsp. pepper
l/4 tsp. dried oregano, crumbled
l/4 tsp. dried crushed red pepper
2-l/2 bottles clam juice
l l5-oz. can tomato sauce
2 oz. orzo
l/2 lb. uncooked medium shrimp, peeled, deveined
l/2 lb. sea scallops
1/2 lb chowder fish or 8 oz fresh chopped clams
l tbsps. chopped fresh parsley
Heat oil in heavy large saucepan over medium-high heat. Add onion,
celery & bell pepper & saute until tender, about 7 mins. Add garlic
basil, thyme, pepper, oregano & red pepper & cook 2 mins. Add clam
juice & tomato sauce & bring to boil. Reduce heat & simmer until
slightly thickened, stirring occasionally, about 30 mins. (Chowder
can be prepared to this point l day ahead; refrigerate & bring to
simmer before continuing) Cook orzo in medium saucepan of boiling
water until tender, but still firm to bite, stirring. Drain, rinseu
under cold water, drain. Add shrimp & scallops to soup & cook until
shrimp are just pink about 4 mins. Add orzo, clams, parsley and
stir until heated through.
Serves 6

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