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
Finely chopped fresh parsley
Melt butter over low heat in a heavy 3-quart saucepan. Add celery, scallions, onion, and green pepper. Cook 6 to 8 minutes until partially tender. stirring occasionally. Blend flour into the vegetable-butter mixture and heat until bubbly. Gradually add milk and cream, stirring constantly. Add in potato, clam stock, and minced clams. Bring to a boil and reduce to a simmer and let cook 25 minutes, stirring frequently. Stir in salt, thyme, Worcestershire sauce and Campana’s Habanero or Jalapeño Italian Hot Sauce and continue to let simmer another 10 minutes. Garnish with parsley before serving.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.