Night Before Christmas Clam Bisque
The Record’s “Recipe of the Week”:
Night Before Christmas Clam Bisque by Della Myers
10-3/4 oz. can condensed cream of chicken soup
10-3/4 oz. can condensed cream of celery soup
1-1/3 cups half & half or light cream
Two 6-1/2 oz. cans minced clams
1/4 tsp. ground red pepper
1/2 cup dry vermouth or chicken broth
Butter
Paprika
Green onion tops or chives
In a large saucepan, stir together the soups and half & half. Cook over medium-low heat, stirring occasionally, until mixture simmers. Add the clams with liquid and the red pepper. Heat through, but don’t boil. Stir in the vermouth or chicken broth. Ladle into mugs or soup bowls. Garnish each with a pat of butter, a dash of paprika, and snipped onion tops or chives. Makes 8 servings.
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Lawrence County Record
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