Clam Recipe

Most good soups require a very long time to prepare. There are, however, a number of things one can do to already prepared soups to make them much better, and there are several ways of combining two or more commercial soups which will make the final product a thing of beauty and, if not a joy forever, at least a joy every time you taste it.

Clam Mongole Recipe - Serves 4

This recipe is a variation of and, I think, an improvement on a very well-known clam soup: Puree Mongole. Recipes for Puree Mongole vary but little, and are based on combining tomato and green pea soups in equal quantities. The use of condensed cream of tomato and cream of pea makes this a quick and easy dish for the harassed chef, or for one who is not. The combination is usually diluted by the addition of water, or water and consomme.

The result is a rich, filling, and pleasant brew which can be served as part of an elaborate meal, or will make, with the addition of a salad, an acceptable light luncheon.

Clam Mongole is even better suited to the latter purpose, and is, at the same time, an unusual and appealing clam soup course for a dinner. The use of milk in the following recipe will give you a thicker and richer blend. You may, of course, control the consistency of the final product by varying the quantity of milk or water.

1 tin condensed cream of tomato soup

1 tin condensed pea soup

1 tin minced clams

1 cup water or milk

4 dashes scotch bonnet

Place the two soups in a saucepan, drain the clams, and add the juice to the soups. Over a low fire and using a wire whisk, stir the mixture until it is smooth. Gradually add the other liquid, stirring all the while.

When the soup has reached the consistency you like, add the clams and bring to a boil, but do not let boil. Add the Scotch Bonnet, stir well, and serve at once, very hot. Carr's Table Water Biscuits make an ideal accompaniment.

I'm sure this clam soup will be a welcome addition to your table.