Angel's Seafood Chowder

Bleeah. Its been raining the whole week... It's time to take out the pots and ladles and make hot soup for everyone! Here's an all-time favorite at home:
Ingredients:

2 tablespoons olive oil
1 small onion, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 6 1/2-ounce can tomato soup
1 8-ounce bottle clam juice
1 tablespoon tomato paste
1 pound red snapper (or halibut, or any firm-fleshed fish) fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
1 Knorr shrimp bouillon
dash of cayenne pepper (about 1/8 teaspoon)
2 cups water
salt and pepper to taste

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery and garlic and saute until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, water, clam juice, tomato paste, and shrimp bouillon and bring to boil. Add fish, shrimp, parsley, Italian seasoning and cayenne powder. Simmer until shrimp are pinkish, about 3 minutes. Stir in the clams. Season with salt and pepper. Serves 2-4.