| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sicilian | Microwave | 4 | Servings | |
INGREDIENTS
| 15 1/2 | oz | Canned stewed tomatoes |
| 12 | oz | Chopped clams (canned) |
| 1 | c | Water |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried basil |
| 1 | pn | Cayenne pepper |
| 2 | tb | Finely chopped parsley |
| 1/2 | ts | Garlic — minced |
INSTRUCTIONS
1. Pour tomatoes into a medium saucepan and break them up into small pieces. 2. Stir in clams and their juice, then add the water, oregano, basil, and cayenne. 3. Bring soup to a simmer over medium heat. Simmer gently about 5 minutes. 4. Combine parsley and garlic. To serve, ladle soup into wide shallow soup bowls. At the table sprinkle parsley-garlic mixture over each serving. Microwave Version: Complete steps 1 and 2 as directed above, using a 2-quart bowl. Microwave on 70% power 5 minutes. Continue with step 4. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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