CREAMY CLAM BISQUE

By Connie

Ingredients

• 10-3/4 oz can cream of chicken soup
• 10-3/4 can cream of celery soup
• 1-1/3 cup half and half
• 1 6-1/2 oz cans minced clams, undrained
• ¼ tsp cayenne pepper
• 1/3 cup vermouth or sherry

Preparation

Step 1

In large saucepan or slow-cooker, stir together soups and half and half. Cook over medium low heat, stirring occasionally, until mixture simmers. Add clams and cayenne pepper; heat through, but do not boil. Stir in vermouth – heat through.

Optional garnish for individual servings: pat of butter – dash of paprika – onion tops

Comments:

This recipes can be doubled, tripled, etc very easily if needed. You can make a day in advance and reheat. Additional half and half may be added to make is more creamy and you can use chicken stock to thin the soup out. If you want to add other seafood – you can add diced fresh or canned shrimp, crab or scallops.