Last month, I came across a vintage advertisement from the nice folx at Campbell’s soup, detailing all the fun ways you could use their tomato soup with pasta.
The one that caught my eye was their take on red clam sauce.
The recipe is mid-century simplicity itself, a can of clams, a can of soup, and a few other simple ingredients. I, of course, opted to, heh, heh, “soup” mine up with extra garlic and some crushed red pepper.
How was it?
Actually, it was pretty tasty, though loaded with sodium and not suitable for folx who cannot have gluten.
Still and all, as an emergency backup, I would most certainly make this again.
•8 oz can minced clams
•1/2 cup diced onion
•1 cup chopped coleslaw mix
•2 cloves garlic
•1 tbsp basil
•2 tbsp butter
•1 can tomato soup
•2 tbsp chopped parsley
•1 tsp black pepper
•1/2 tsp crushed red pepper
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Drain the clams, but save the liquid.
Melt the butter in a large pot over medium heat, then add the onion and garlic and sautée for five minutes.
Add the coleslaw mix – feel free to add more, more veggies are always a good thing! – and sauté until the cabbage is wilted, mebbe five minutes more.
Stir in the soup, the reserved clam liquid, and the remaining ingredients.
Simmer for 15 more minutes, then taste and correct the seasoning, if you think it needs it. Before serving over your fave pasta.