• 3 Ratings
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Ingredients

Directions

  • Coat slow-cooker bowl with nonstick cooking spray. Add crushed tomatoes, whole tomatoes, red wine, juice from 1 can of clams, onion, red pepper, garlic, sugar, oregano, salt and cayenne. Break up tomatoes with a wooden spoon.

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  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

  • Thirty minutes before end of cooking time, stir in shrimp, scallops and drained clams. Just before serving, stir in parsley. Serve with sourdough bread, if desired.

Nutrition Facts

347 calories; 4 g total fat; 181 mg cholesterol; 1008 mg sodium. 26 g carbohydrates; 48 g protein;

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0