3 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
3 large garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2-1/2 cups bottled clam juice
1 15 ounce can tomato sauce
2 ounces orzo
1/2 lb uncooked medium shrimp
1/2 lb sea scallops
1 6-1/2 ounce can chopped clams
1 tablespoon chopped fresh parsley
Peel and devein shrimp. Drain clams. Heat oil in heavy sauce pan over medium high heat. Add onion, celery and bell pepper and saute’ until tender, about 7 minutes. Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes. Add clam juice and tomato sauce and bring to a boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes. (Chowder can be prepared to this point 1 day ahead. Refrigerate, bring to simmer before continuing).
Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water. Drain.
Add shrimp and scallops to chowder and cook until shrimp are just pink and scallops are no longer opaque, about 4 minutes. Add orzo, clams and parsley and stir until heated through. Ladle chowder into bowls and serve.