Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| ½ cup | Chopped green bell pepper |
| ½ cup | Chopped mushrooms |
| 3 tablespoons | Flour |
| 1 can | (28 oz) Italian peeled -- |
| \N \N | Tomatoes; crushed, w |
| 1 cup | Milk |
| 2 cups | Shredded Cheddar cheese -- |
| \N \N | (about 8 ozs.) |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Worcestershire sauce |
| 2 cans | (6-1/2 oz.) minced clams |
1. In a large saucepan, melt butter over medium heat. Stir in green pepper and mushrooms and cook until softened but not browned, about 5 minutes. 2. Stir in flour. Cook, stirring, 1 minute. Gradually add tomatoes and their liquid, stirring constantly. Add milk, cheese, mustard, Worcestershire, and clams with liquid and cook, stirring, until heated through and cheese has melted, about 5 minutes.
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