Serves: 2
Total Calories: 697

1 (8-ounce) bottle clam juice
1/4 cup white wine
1/4 cup butter or margarine
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 (10-ounce) can baby clams drained
1 cup whipped cream
4 slices French bread toasted
butter

In a medium saucepan over medium heat, stir clam juice, wine, butter or margarine, chili sauce, Worcestershire sauce, celery salt and paprika until butter melts.

Add clams and cream cook for 1 to 2 minutes or just until heated through.

To serve, place two slices of bread in each individual soup bowl and pour soup over. Serve with additional butter if desired.

MW To Microwave: In a 2-quart glass bowl, stir clam juice, wine, butter or margarine, chili sauce, Worcestershire sauce, celery salt and paprika until blended. Microwave at 100% power (700 watts) for 4 minutes or until mixture is bubbly and butter is melted. Stir in clams and cream. Microwave at 100% power for 2 minutes or just until heated through, stirring once. Serve as directed above.

Nutritional Facts:

Serves: 2
Total Calories: 697
Calories from Fat: 620

More Recipes from the Flavors of America Cookbook:
Chuckwagon Soup
Clam Pan Roast
Minted Pea Soup