Clam Soup Roman Style
|Olive oil||3 Tablespoon (Progresso)|
|Garlic||1 Clove (5 gm), minced|
|Canned white clam sauce||21 Ounce (2 Cans, 10 1/2 Ounce Each Progresso)|
|Canned tomato sauce||8 Ounce (1 Can, Progresso)|
|Water||1 Cup (16 tbs)|
|Dry vermouth/White wine||2⁄3 Cup (10.67 tbs)|
|Oregano leaves||1 Teaspoon, crushed|
In a large saucepot heat olive oil until hot.
Saute for 1 minute.
Stir in clam sauce, tomato sauce, water, wine, oregano and salt.
Bring to a boil.
Reduce heat and simmer, uncovered, for 5 minutes.