White Clam Sauce
|Title:||White Clam Sauce|
1/2 cup Watkins Mushroom Soup Base
2 (6.5 ounce) cans minced clams (drain and reserve liquid)
1 cup milk
1 1/2 teaspoons Watkins Onion Flakes
1 1/2 teaspoons Watkins Garlic Flakes
1 teaspoon Watkins Parsley
1/2 teaspoon Watkins Oregano (more if desired)
Watkins Black or Italian Pepper (to taste
Place mushroom soup base in medium saucepan. Add water to reserved clam liquid to make 2 cups. Stir into mushroom soup along with milk, onion and garlic flakes, parsley, and oregano. Bring to a boil over medium heat, stirring constantly. Stir in clams, heat through. Add pepper to taste.
Serve over hot cooked linguine or vermicelli pasta.
Makes 6 servings.