Easy Creamy Clam Soup
IngredientsPreparation
  • 3 tablespoons [45 g] butter
  • 4 French shallots, chopped
  • 1 [10 1/2-ounce / 298-mL] can New-England creamy clam chowder soup
  • 8 ounces [250 mL] half & half
  • 1 [6 1/2-ounce / 184-g] can clams, drained reserving liquid separately, chopped
  • Salt and pepper, to taste
  • Freshly chopped parsley, to garnish
  • Melt butter into a casserole; brown chopped French shallots.
  • Stirring, slowly stir in New-England creamy clam chowder soup, half and half, and reserved clam liquid.
  • Stir in drained chopped clams; salt and pepper soup.
  • Heat soup until just starting to simmer.
  • Serve soup immediately, sprinkled with freshly chopped parsley.