Jiffy Clam Skillet
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Condensed bisque of tomato soup||11 Ounce|
|Prepared horseradish||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Minced clams||7 1⁄2 Ounce|
|Hot cooked rice||2 Cup (32 tbs)|
Cook onion and green pepper in butter till tender but not brown.
Add soup, horseradish, and Worcestershire sauce.
Drain clams, reserving 1/4 cup liquid.
Stir reserved liquid into soup mixture.
Cover and simmer 5 minutes.
Add drained clams and heat through.
Serve over hot cooked rice.