I know obviously not a good pic this time…I was in a hurry well to EAT! This was sooo good. Hubby and me both commented on the fact that this would make a great base for clam chowder.
Gooseberry Patch Recipes for Comfort
Pg. 132
10 3/4 oz. can cream of chicken soup
10 3/4 oz. cream of celery soup
1 1/3 cup half and half
2 6.5 oz. minced clams in a can, undrained
1/4 tsp. cayenne pepper
1/4 cup dry vermouth
Garnish: butter, paprika, and green onions tops
1.In a large sauce pan, stir together soups and half and half. Cook over med.-low heat, stirring occasionally, until mixture simmers.
2.Add clams and cayenne pepper; heat through, but DO NOT BOIL.
3.Stir in vermouth; heat through.
4.Garnish each serving with a pat of butter, a dash of paprika and onion tops.
Now what I did was cut back on the vermouth and used 2 tsp. of it. I don’t like over powering flavors. I drained one can of the calms. I added the paprika into the soup with garlic powder…my family really love garlic! I also used crushed red pepper flakes since I didn’t have cayenne pepper.
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