2 to 3 dozen clams, shucked and cooked
1/4 cup onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
1/2 cup sliced mushrooms
2 T. flour
3 (8-oz.) cans tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
After clams are cooked, make sauce. Cook onion, green pepper, and mushrooms in butter
for 5 minutes. Stir in flour and cook until it begins to bubble. Add tomato sauce,
salt, pepper, and dried basil. Cook 15 minutes and then add clams. Bring to a boil
and then simmer for 10 minutes.
Serve over cooked rice. Makes 6 servings.