Heat oil in large saucepan over medium high heat.
Add onion, celery and pepper and saute until tender. Add garlic and
spices and cook for 2 minutes. Add clam juice and tomato sauce. Bring
to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Meanwhile, cook elbow macaroni until tender, drain. Add shrimp and
scallops to the chowder and cook for 5 minutes. Add macaroni, clams
and parsley and cook until heated through.
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