Weekday Seafood Chowder

5 ingredients
2 steps

Ingredients

  • 2 cans clams (6-1/2 oz. ea.), drained, (reserve liquid)
  • 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
  • 14 1/2 ounces potatoes 1 can, sliced, drained
  • 1/2 pound uncook medium shrimp, peel and devein
  • 1 cup green peas frozen

Directions

  1. 1
    Add water to reserved clam liquid to equal 1-3/4 cups.
  2. 2
    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.

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