1 (5 ounce) can sliced clams, drained
3 tablespoons butter, divided
1 tablespoon chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
4 (8 ounce) cans tomato paste
2 tablespoons butter, divided
2 tablespoons olive oil
3 tablespoons sliced mushrooms
2 tablespoons chopped fresh parsley
1 1/2 tablespoons minced onion
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
salt and pepper to taste
1/4 teaspoon dried thyme
Place clams in a resealable plastic bag. Shake and strain the mixture into medium fine pieces.
Melt butter in a large skillet over medium heat. Add onion and garlic powder and saute until translucent and started to brown. Add salt, oregano, basil, salt, pepper and tomatoes. Mix well. Stir in butter and olive oil. Cook, stirring occasionally, for about 1 minute.
Slowly stir in mushrooms and parsley until they are evenly coated. Pour mixture into skillet. Stir in pasta and tomato paste. Cook, stirring constantly, for about 1 minute.
Reduce heat to medium low. Serve soup garnished with tomato slices.