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

Saute shrimp with onion and garlic in oil until shrimp turn 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 5 minutes. Serve topped with steamed clams.