White Clam Sauce

The addition of Watkins Mushroom Soup Base gives this classic Italian recipe added flavor and texture. Serve over long, thin pasta, such as linguine or vermicelli.

1/2 Cup / 125 mL Watkins Mushroom Soup Base
2 Cans (6-1/2 oz. / 184 g each) Minced Clams, drain and reserve juice
Water
1 Cup / 250 mL 1% Milk
1-1/2 teas. / 7.5 mL Watkins Onion Flakes
1-1/2 teas. / 7.5 mL Watkins Garlic Flakes
1 teas. / 5 mL Watkins Parsley
1/2 teas. / 2.5 ml, more if desired Watkins Oregano
To taste, Watkins Black Pepper

Place soup base in medium saucepan. Add water to reserved clam juice to make 2 Cups / 500 ml. Stir into 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. Makes 6 servings.

Nutritional Information Per Serving:
Calories 110, Protein 11g, Carbohydrates 10g, Sodium 430mg, Fat 2g, Saturated Fat 0g, Cholesterol 26mg, Dietary Fiber 0g

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