Clam Marinara Soup From Spain - cooking recipe

Ingredients

1 Tbsp. olive oil
1 c. sliced mushrooms
1/2 c. chopped green pepper
1/4 c. dry white wine
11 oz. can condensed zesty tomato soup
1 c. chicken broth
12 little neck clams (well scrubbed)

Preparation

In a 3 quart saucepan, heat olive oil over medium heat. Add mushrooms and green peppers. Cook until tender. Stir in wine and simmer for 1 minute. Stir in tomato soup, broth, 1/2 cup water, clams and 1/8 teaspoon pepper. Simmer 15 minutes, or until clams are open; stir occasionally. Discord only unopened clams.