Recipes » Campana Sauces

Ingredients

• 14 oz. minced clams, drained (2 7 oz. Cans)
• 1 cup clam stock(mix: 1 Tablespoon clam base to 1 cup water)
• 2 Tablespoons butter or margarine
• 1/2 cup finely diced celery
• 1/4 cup thinly sliced scallions
• 1/4 cup minced onion
• 1/4 cup finely chopped green pepper
• 3 Tablespoon flour
• 1 3/4 cups milk
• 1 can evaporated milk
• 1/2 cup finely diced potato
• 1/2 teaspoon sea salt
• 1/8 teaspoon thyme
• 3 drops Campana’s Habanero or Jalapeño Italian Hot Sauce
• 1/8 teaspoon white pepper
• 1/2 teaspoon Worcestershire sauce