1 lb. shrimp, cleaned
1 sm. onion
2 garlic cloves, minced
2 tbsp. oil
1 can (14 oz.) whole tomatoes
1 can (8 oz.) tomato sauce
1 1/2 c. water
1 med. bell pepper, strips
1/2 tsp. salt and oregano
3/4 tsp. dried basil
1/8 tsp. cayenne pepper
1 chicken bouillon
1 1/2 c. instant rice
8 clams, steamed (optional)

Saute shrimp with onion and garlic in oil until shrimp turns pink. Add tomatoes with juice, tomato sauce, water, green pepper, seasonings and bouillon cube. Bring to a full boil, breaking tomatoes into chunks. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Serve topped with clams if desired. Makes 4 servings.