Vermicelli With Clam Sauce Recipe

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Servings: 4

Ingredients

Cost per serving $3.35 view details
  • 4-6 quart. water
  • 8-10 ounce. vermicelli
  • 1 tbsp. vegetable veg. oil
  • 1/4 c. minced onion
  • 1/4 c. freeze-dry mushrooms
  • 2 c. Lactaid lowfat milk
  • 1 (1 ounce.) pkg. Knorr Newberg sauce mix
  • 1 (1.2 ounce.) pkg. Knorr Curry sauce mix
  • 1 (10 1/2 ounce.) can condensed reduced salt cream of potato soup
  • 1 (10 3/4 ounce.) can condensed reduced salt cream of mushroom soup
  • 1 (6.5 ounce.) can chopped clams, liquid removed
  • 2 (10 ounce.) cans whole baby clams, liquid removed

Directions

  1. Bring water and oil to a rolling boil. Add in mushrooms, onions and vermicelli. Return to boil for 8-10 min, stirring with fork frequently. Pour lowfat milk into large mixing bowl. Add in sauce mixes. Whisk till well blended.
  2. With large wooden spoon, stir in potato soup and mushroom soup; then stir in clams. Drain vermicelli. Slowly spoon in clam mix, stirring till well blended. Let sit 5-10 min before serving. Serve with buttered green peas, onion rings and fruit c..

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1569g
Recipe makes 4 servings
Calories 335  
Calories from Fat 60 18%
Total Fat 6.83g 9%
Saturated Fat 1.97g 8%
Trans Fat 0.09g  
Cholesterol 15mg 5%
Sodium 512mg 21%
Potassium 606mg 17%
Total Carbs 54.51g 15%
Dietary Fiber 2.2g 7%
Sugars 8.26g 6%
Protein 13.19g 21%
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