Seafood Chowder

Ingredient

• 1/2 cup Crisco® Pure Canola Oil
• 2 cups peeled and diced potatoes
• 1 green pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced celery
• 3 carrots, diced
• 2 (14.5 oz.) cans diced tomatoes
• 1 (6 oz.) can tomato paste
• 1 cup water
• 2 bay leaves
• 1 teaspoon seafood seasoning
• 2 tablespoons Worcestershire sauce
• 4 (6.5 oz.) cans chopped clams, with juice
• 1 pound shrimp, peeled and de-veined
• Salt and pepper, to taste
• 1 lemon, thinly sliced
• 1/4 cup chopped parsley

Preparation

1. HEAT oil in large saucepan over medium-high heat. Add potatoes, green pepper, onion, garlic and celery. Cook and stir over medium heat until potatoes are lightly browned, about 10 to 15 minutes.
2. ADD carrots, tomatoes, tomato paste, water, bay leaves, seafood seasoning and Worcestershire sauce. Simmer over low heat until carrots are tender, about 30 minutes.
3. ADD clams with juice and shrimp. Cook until shrimp are cooked through, about 8 to 10 minutes. Season to taste with salt and pepper. Garnish with lemon slices and parsley.