Total Calories: 697
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.
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