Cathleen's Kitchen

CLAM BISQUE

Ingredients:
10 3/4 oz. can of cream of chicken soup
10 3/4 oz. can of cream of celery soup
1 1/2 cup half and half
1 6 1/2 oz. cans minced clams, undrained
1/4 tsp. cayenne pepper
1/4 cup vermouth
Garnish: butter, paprika and green onion tops

In a large saucepan, stir together soups and half and half. Cook over medium-low heat, stirring occasionally, until the mixture simmers. Add clams and cayenne pepper; heat through, but do not boil. Stir in vermouth; heat through. Garnish each serving with a pat of butter, a dash of paprika and onion tops. Makes 8 servings.

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