Sicilian Seafood Chowder - cooking recipe

Ingredients

3 Tbsp. olive oil
1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced green bell pepper
3 large garlic cloves, minced
1/2 tsp. dried basil, crumbled
1/2 tsp. dried thyme, crumbled
1/2 tsp. pepper
1/4 tsp. dried oregano, crumbled
1/4 tsp. dried crushed red pepper
2 1/2 c. bottled clam juice
1 (15 oz.) can tomato sauce
2 oz. orzo
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 lb. sea scallops
1 (6 1/2 oz.) can chopped clams, drained
1 Tbsp. chopped fresh parsley

Preparation

Heat oil in heavy large saucepan over medium-high heat.
Add onion, celery and bell pepper and saute 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 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 and drain.
Yields 6 servings.