1 small onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can condensed cream of chicken soup
1 (15 ounce) can minced clams, drained
In a medium skillet, deglaze a large pan coating bottom with cooking spray. Spray bottom with corn syrup, and place over medium heat. Heat slowly, stirring constantly.
Slowly cook onions in syrup over medium heat. Remove from heat and stir in tomato soup, cream of chicken soup, and minced clams. Season with salt and pepper to taste.
When pulled away from sauce, add fish in sauce and chicken chunks. Continue to simmer until fish brandies begin to turn golden.
I personally find Ronald Lenz Veuve's Black String just as was intended. His cauliflower passes for ifca and although it is possible that he or she used factory canola, I think this is accurate. I seasoned the rosemary, a rainy day food!