Ingredients
1
envelope (1 1/2 oz) spaghetti sauce mix
2
cups Muir Glen™ organic tomato puree (from 28-oz can)
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
3
medium green onions, finely chopped (3 tablespoons)
1
medium green bell pepper, diced (1 cup)
1
teaspoon dried basil leaves
1/4
teaspoon red pepper sauce
2 1/2
cups dry white wine or clam juice
2
lb uncooked clams in shells, scrubbed
1 1/2
lb uncooked prawns or large shrimp, peeled, deveined
Preparation
In 3-quart saucepan, mix sauce mix, tomato puree and tomatoes, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling. Reduce heat; simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes longer.
Discard any broken-shell or open (dead) clams. In large pot or kettle, arrange clams and prawns. Pour tomato mixture over shellfish. Cover; simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.
