1 (10 to 11 oz.) can Manhatten clam chowder
1/2 lb. firm fish
1/2 lb. peeled de-veined shrimp
1/2 lb. scallops
3 clams in the shell
28 oz. can whole tomatoes
Imagination
2 bay leaves
1/4 tsp. basil
1/4 tsp. oregano

Preparation: Clean the clams, wash fish and de-vein shelled shrimp. Select the vegetables for the choppino. Lima beans (fresh or frozen), pieces of corn on the cob about 1 - 1 1/2 inch, or add your favorites with imagination.

Prepare the soup as per the directions. On a low simmer add the 3 clams, can of tomatoes, spices and cook until the clams are open. Next add the remaining ingredients and cook 10 minutes on a simmer. Serve over a bed of pasta or rice with hot rolls or Italian bread. Serves 6.