2 lbs. fish (shrimp, scallops, any thick fish cut into 1 inch pieces)
1 clove garlic, minced
1 c. chopped onion
1/2 c. chopped green pepper
3/4 c. chopped carrot
2 tbsp. olive oil
1 (29 oz.) can tomatoes
1 c. tomato juice
1 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
1 (6 1/2 oz.) can chopped clams
Salt, pepper to taste
1 tbsp. chopped parsley

Saute garlic, onion, green pepper, celery and carrot in oil. Add tomatoes, tomato juice, wine, basil and oregano. Cover and simmer 20 minutes.