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White Clam Sauce

Wonderful classic white clam sauce for all your favorite pastas.

Yield: Serves 6


  • 1/2 cup cream of mushroom soup
  • 2- 6.5 oz. cans minced clams (drain and reserve liquid)
  • Water
  • 1 cup skim milk
  • 1 1/2 tsp. onion flakes
  • 1 1/2 tsp. garlic flakes
  • 1 tsp. parsley
  • 1/2 tsp oregano (more if desired)
  • 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

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