Seafood Chowder - cooking recipe

Ingredients

1 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
2 tablespoons butter
1 (12 ounce) can vegetable juice cocktail
1 (8 ounce) can peeled whole tomatoes, cut up & undrained
1/2 cup water
1 tablespoon tomato paste
1/3 cup small shell pasta
2 teaspoons chicken bouillon granules
2 teaspoons dried parsley flakes
1 1/2 teaspoons dried basil, crushed
3/4 teaspoon dried thyme, crushed
10 drops hot pepper sauce
1/2 lb cod, cut into 1 inch pieces
1/2 lb shrimp, peeled and deveined
1 (6 1/2 ounce) minced clams, un drained
1 teaspoon lemon juice

Preparation

In a heavy 3 quart saucepan over medium heat, saute' onion, celery and garlic in butter for 5 minutes.
Stir in vegetable juice, tomatoes with juice, water, tomato paste, macaroni, bouillon granules, parsley, basil, thyme and hot pepper sauce.
Bring to a boil and boil for 4 minutes.
Add the Shrimp and Cod.
Bring to a boil, reduce heat to low, cover and simmer for 8 minutes or until fish is opaque and macaroni is tender.
Stir in clams with liquid and lemon juice.
Heat through.