Manhattan Seafood Chowder

2 tablespoons Olive Oil

1 onion, sliced

1 1/2 celery Stocks, chopped

2 garlic cloves, chopped

1 1/2 cups sliced/cubed red potatoes

1 6 1/2 oz can of chopped clams

1 10 3/4 oz can tomato soup

1 8 oz bottle of clam juice

1 tablespoon tomato paste

1 pound any white fish or scallops, cut into 1- inch pieces

1 pound uncooked medium shrimp, peeled, deveined.

2 tablespoons minced fresh parsley

1/2 teaspoon Italian seasoning

1/3 teaspoon cayenne pepper

Heat oil in heavy large saucepan over medium-high heat. Add onion celery and garlic an saute until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice, tomato paste, and red potatoes and bring to a boil. Add fish, shrimp, parsley, Italian Seasonings, and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season to taste with Salt and pepper.

Add a little more cayenne if you want it a bit more spicy!

**This is a Ballif family tradition every Christmas eve... it's always inhaled and we NEVER have leftovers...Mmmmm!