2 cans (6-1/2 oz. ea.) clams, drained (reserve liquid)
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (14-1/2 oz.) sliced potatoes, drained
1/2 lb. uncooked medium shrimp, peeled and deveined
1 cup frozen green peas
Directions
Add water to reserved clam liquid to equal 1-3/4 cups.
Combine all ingredients in 4-quart saucepan and cook over medium-high heat, stirring occasionally, 7 minutes or until shrimp turn pink and soup is heated through. Season, if desired, with salt and ground black pepper and garnish with grated Parmesan cheese.
Recipe serves: 8
