- 2 cans chopped clams
- 1 T. butter
- 2 cloves garlic, minced
- 1/4 c. dry white wine
- 1 can cream of mushroom soup
- 1/4 c. grated Parmesan cheese
- 2 c. biscuit mix
- 1 egg
- 1 1/3 c. skim milk
- 2 T. olive oil
- 2 T. dry onion soup mix
Drain the clams, reserving the liquid. In a medium saucepan, cook the garlic in the butter until softened. Add the reserved liquid and wine. Turn the heat up to high and boil until the liquid is reduced to about 1/2 cup.
Stir in the soup, clams and cheese. Reduce the heat to low and cook until heated through -- about 5 minutes.
Meanwhile, preheat your griddle to 400 degrees. Put all of the ingredients in a large mixer bowl. Beat on low speed until the dry ingredients are moistened. Pour the batter onto the griddle in 1/4 cup measurements for each pancake -- leaving 1-2 inches between each pancake. Cook until tiny bubbles appear in the surface of the pancakes. Flip the pancakes and cook for an additional minute. Repeat this procedure until all of the batter is used. Serve while hot with the mushroom-clam sauce.
- Yields: 4 servings
- Preparation Time: 30 minutes