|Spaghetti sauce mix||1 1⁄2 Ounce (1 envelope)|
|Tomato puree||2 Cup (32 tbs) (ProgressoÂ®)|
|Canned whole peeled tomatoes with basil||28 Ounce (ProgressoÂ®)|
|Green onions||3 Tablespoon, finely chopped (3 medium sized)|
|Green bell pepper||1 Cup (16 tbs), diced (1 medium sized)|
|Dried basil leaves||1 Teaspoon|
|Red pepper sauce||1⁄4 Teaspoon|
|Dry white wine/Clam juice||2 1⁄2 Cup (40 tbs)|
|Uncooked clams in shells||2 Pound, scrubbed|
|Uncooked prawns/Large shrimp||1 1⁄2 Pound (peeled and deveined)|
1. Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, 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.
2. Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.