| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 (15-ounce) cans reduced-sodium creamy tomato soup with 4g fat or less per serving (recommended: Amy’s Organic Light In Sodium Chunky Tomato Bisque)
- 1 (10-ounce) can whole baby clams, drained
- 6 ounces (about 30) cooked ready-to-eat medium-small shrimp
- 1/4 teaspoon dried oregano
- Salt and black pepper
- 2 tablespoons chopped fresh basil
- Fresh basil leaves, for garnish
Instructions
- Place a nonstick pot on the stove, and set temperature to medium heat. Pour in the soup.
- Add clams, shrimp, and oregano. Season with salt and pepper, to taste. Add chopped basil. Stirring often, bring to desired heat, about 2 minutes.
- Garnish with basil leaves and enjoy!
Nutrition Facts
| Calories | 185 |
| Total Fat | 3.5 grams |
| Sodium | 885 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Protein | 19 grams |
| Sugar | 13 grams |