1 can tomato soup
1 (8 oz.) pkg. cream cheese (lite cream cheese may be used)
1/2 pkg. plain gelatin
2 tbsp. cold water
1 3/4 c. mayonnaise
1/4 c. chopped onion
1/2 c. chopped green pepper
2 cans sm. shrimp, drained
1 can minced clams, drained
4 oz. cheddar cheese, diced
Freshly ground pepper

Combine soup and cream cheese in saucepan and heat until cream cheese melts. Stir until mixture is smooth. Dissolve gelatin in water and add to soup mixture. Remove from heat and cool. In a large mixing bowl combine all remaining ingredients. Then add the cooled soup mixture and mix well. Refrigerate overnight. Serve with crackers and/or celery and carrot sticks. Always a big hit.