1/4 c. butter
2 c. sliced celery
2 c. sliced mushrooms
1 tsp. minced fresh garlic
2 c. broccoli flowerets
2 (7 1/2 oz.) cans chopped clams, undrained
1 (12 oz.) can Hunts tomato paste
1 (8 oz.) bottle clam juice
1/2 c. dry white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/4 tsp. pepper
1 lb. scallops
1/4 c. whipping cream
1 lb. pkg. pasta shells, cooked & drained

In Dutch oven, melt butter. Saute celery, mushrooms and garlic in butter until vegetables are tender. Add remaining ingredients except scallops, cream and pasta shells.

Bring to boil, reduce heat and simmer, uncovered, stirring occasionally 30 minutes. Stir in scallops and cream and simmer an additional 5 minutes or until scallops are cooked through. Serve sauce over shells. Makes 6 to 8 servings.