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Clam with Tomato and Rice Soup Recipe

Ingredients
  • 1/2 cup cooked white rice
  • 2 cups water
  • 1/4 cup minced red onion
  • 4 cloves garlic, minced
  • 1/4 cup butter
  • 1 can minced clams (6.5 ounce can)
  • 1/2 cup corn
  • 2 teaspoons lemon juice
  • 4 cans tomato sauce (8 ounce cans)
  • 1 teaspoon chopped fresh basil
  • salt and pepper to taste
  • 1 cup heavy cream
Directions
In small sauce pan, bring 1 cup water to boil, add rice and stir

Reduce heat, cover and simmer for 20 minutes

In large sauce pan or stockpot, sauté the onion and garlic in butter until tender

Add clams, corn, lemon juice and tomato sauce

Season with fresh basil, salt and pepper to taste

Stir in remaining cup of water and let soup simmer for 20 minutes.

Remove from heat, stir in cream and cooked rice until well blended

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