"Damsel in dis Dress" > wrote in message
...
> On Sun, 04 Jan 2009 20:23:23 GMT, "James Silverton"
> > wrote:
>
>>It's not a recipe but I regret to say that Progresso "Traditional, 99%
>>fat-free, New England Clam Chowder" (2% daily fat recommendation per
>>cup) is not at all bad. For those who worry about it, the sodium content
>>is on the high side.
>
> No shame in that. We've been buying the Campbell's stuff when we want
> a clam chowder fix. Not bad. Now that I'm gonna have a real kitchen,
> instead of a closet with a stove in it (slight exaggeration), I'm
> anxious to make the real thing.
>
> Carol
>
> --
> Change JamesBond to his agent number to reply.

I found a recipe on the Campbells can my lot really likes. Cook spahetti
(linguine or angel hair, your choice) in the amount you would like, I
usually make enough for two servings. Drain the pasta and put it back in
sauce pan. Open can of NE Clam chowder and pour over the pasta, add garlic
powder and ground black pepper to taste. Stir in pasta over low heat to
warm the soup and incorporate it with pasta....voila, a quicky form of pasta
and clam sauce.

Also, if you are partial to the Manhattan brand of Campbells clam chowder,
cook enough elbow or small shell pasta for two. Cook the the soup using not
quite the called for amount of water to thin it. Add the cooked pasta and a
couple of splashed hot sauce. The pasta thickens it up and the hot sauce
gives it a bite.

Hey, this isn't haute cuisine, but if the kid's will eat it and it's fast
and easy........the rest of ya can Shaaaadddup already.
-ginny