4-6 qt. water
8-10 oz. vermicelli
1 tbsp. vegetable cooking oil
1/4 c. chopped onion
1/4 c. freeze-dried mushrooms
2 c. Lactaid milk
1 (1 oz.) pkg. Knorr Newberg sauce mix
1 (1.2 oz.) pkg. Knorr Curry sauce mix
1 (10 1/2 oz.) can condensed reduced salt cream of potato soup
1 (10 3/4 oz.) can condensed reduced salt cream of mushroom soup
1 (6.5 oz.) can minced clams, drained
2 (10 oz.) cans whole baby clams, drained

Bring water and oil to a rolling boil. Add mushrooms, onions and vermicelli. Return to boil for 8-10 minutes, stirring with fork frequently. Pour milk into large mixing bowl. Add sauce mixes. Whisk until well blended.

With large wooden spoon, stir in potato soup and mushroom soup; then stir in clams. Drain vermicelli. Slowly spoon in clam mixture, stirring until well blended. Let sit 5-10 minutes before serving. Serve with buttered green peas, onion rings and fruit cup.