2 tablespoons olive oil
1 onion, sliced
1 celery stalk, chopped
2 garlic cloves, chopped
1 6 1/2-ounce can chopped clams
1 10 3/4-ounce can tomato soup
1 8-ounce bottle clam juice
1 tablespoon tomato paste
1 pound red snapper fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled, deveined
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper

Heat oil in heavy large saucepan over medium-high heat. Add onion, celery and garlic and sauté until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice and tomato paste and bring to boil. Add snapper, shrimp, parsley, Italian seasoning and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season with salt and pepper.