Summer Clam Soup Recipe
Ingredients
| Cream of shrimp | 1 Can (10oz), condensed | |
| Minced | 1 Can (10oz) | |
| Water | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash of Tabasco | ||
| Vermicelli | 8 Ounce, uncooked | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Pimientos | 2 Teaspoon, chopped | |
Directions
Blend soup, minced clams with liquid, water, lemon juice, garlic powder, pepper and Tabasco.
Cook over low heat until hot, about 15 minutes.
Meanwhile, cook vermicelli according to package directions; drain.
Stir parsley and pimiento into sauce just before serving.
Arrange vermicelli on platter.
Spoon sauce on top.
Cook over low heat until hot, about 15 minutes.
Meanwhile, cook vermicelli according to package directions; drain.
Stir parsley and pimiento into sauce just before serving.
Arrange vermicelli on platter.
Spoon sauce on top.
Chef
