3 tbsp. olive oil
1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced bell pepper
3 lg. cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. crushed red pepper
2 1/2 c. bottled clam juice
1 (15 oz.) can tomato sauce
2 oz. elbow macaroni
1/2 lb. med. shrimp
1/2 lb. sea scallops
1 (6 1/2 oz.) can chopped clams
1 tbsp. parsley

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.