"Virginia Tadrzynski" wrote:
>> > "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.
>
> 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, you keep using the word "cook"... but that's NOT cooking, no way,
no how... that's can opening 101.. and actually canned shit.