tomato-seafood stew

Ingredients

• 1/2 pound fresh or frozen shimp, peeled, deveined
• 1 cup onion, chopped
• 2 - garlic cloves, minced
• 1 tablespoon cooking oil
• 1 can tomatoes, 16 ounces, cut up
• 8 ounces tomato sauce, reduced sodium
• 1 - potato, peeled and diced
• 1 - celery stalk, chopped
• 1 - medium green pepper, chopped
• 1 - medium carrot, shredded
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 4 dashes hot sauce
• 20 ounces can whole baby clams, drained
• 2 tablespoons snipped fresh parsley