INGREDIENTS
6 slices bacon
1 TBSP. vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (l4.5 oz.) can diced tomatoes, drained
1 (15 oz.) can tomato sauce
1/8 tsp. white pepper
1/4 tsp. salt
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1/4 tsp. dry mustard
1/2 tsp. Cajun seasoning
5 drops hot pepper sauce
2 (6.5 oz.) cans minced clams, drained
1 (6.5 oz.) can large shrimp, drained
DIRECTIONS
Cook bacon until evenly brown.
Drain, crumble and set aside.
In a stock pot over medium heat, place vegetable oil, onion, carrots and celery.
Cook until vegetables are tender.
Mix in bacon, potato, clam juice, tomatoes, tomato sauce, and rest of seasonings.
Reduce heat, simmer until potato is tender, 20 minutes.
Mix in clams and shrimp.
Cook 5 minutes and serve.
Serves 8.
