|Shredded process cheese||125 Milliliter|
|Cornstarch||5 Milliliter (1 Teaspoon)|
|Canned minced clams||7 Ounce (One 220 Gram Can)|
|Worcestershire sauce||1 Milliliter (1/4 Teaspoon)|
|Garlic powder||1 Dash|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|French bread slice||2 , toasted|
|Snipped parsley||5 Milliliter (1 Teaspoon)|
Toss cheese with cornstarch.
In small saucepan, combine cheese mixture, undrained clams, milk, Worcestershire sauce and garlic powder.
Add tomato soup.
Cook and stir until thickened and bubbly.
Ladle into 2 bowls and top with toasted bread.
Sprinkle with parsley.
Double the amount of cornstarch for a thick chowder.