Prep: 5 minutes
Cook: 5 minutes or less
Two 15-oz. cans reduced-sodium creamy tomato soup with 4g fat or less per serving (like the Light in Sodium version of Amy's Chunky Tomato Bisque)
One 10-oz. can whole baby clams, drained
6 oz. (about 30) cooked ready-to-eat medium-small shrimp
1/4 tsp. dried oregano
2 tbsp. chopped fresh basil
Salt and black pepper, to taste
Optional garnish: fresh basil leaves
Place a nonstick pot on the stove, and set temperature to medium heat. Pour in the soup.
Add clams, shrimp, oregano, and basil. Stirring often, bring to desired heat, about 2 minutes.
If you like, season to taste with salt and pepper and garnish with basil leaves. Enjoy!
MAKES 4 SERVINGS
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Publish Date: 2017-05-02