WEEKDAY SEAFOOD CHOWDER
- Serves 8
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- prep time: 5 minute(s)
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- cook time: 7 minute(s)
Ingredients:
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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
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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.
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