1 (16 oz.) can stewed tomatoes
1 can tomato soup
2 cans water
1 can chicken gumbo soup
1/3 c. green onion
1 med. sweet potato, pared
1/2 c. chopped celery
1 tbsp. parsley
1 tbsp. Worcestershire
1 clove minced garlic
2 dashes Tabasco
1 bay leaf
1 (4 1/2 oz.) can shrimp, drained
1 (8 oz.) can minced clams, undrained

Bring first 13 ingredients to a boil, reduce heat and cook until vegetables are tender; add shrimp and clams. Simmer until heated through. Season to taste.