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WHITE CLAM SAUCE 1/2 cup Watkins Mushroom Soup Base 2 cans (6.5 oz each) minced clams (drain and reserve liquid) water 1 cup milk 1 1/2 tsp. Watkins Onion Flakes 1 1/2 tsp. Watkins Garlic Flakes 1 tsp. Watkins Parsley 1/2 tsp. 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 http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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