Ingredients
| 1 |
10 3/4-ounce can cream of chicken soup |
| 1 |
10 3/4-ounce can cream of celery soup |
| 2 Cup |
half-and-half |
| 2 |
6 1/2-ounce cans minced clams |
| 1/4 Cup |
dry Vermouth (or sherry) |
| 2 Tablespoon |
butter |
| 1/4 Teaspoon |
ground red pepper |
| |
Paprika, to garnish |
| |
Green onions or chives, chopped, for garnish |
Instructions
Simmer soups, half-and-half and clams (with liquid) until almost hot. Do not boil. Stir in wine, butter and red pepper and simmer until warmed through. Garnish with paprika and green onion tops or chives.
