Creamy Tomato Clam Soup
|Tomato soup||10 3⁄4 Ounce (condensed)|
|Buttermilk||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Clams||8 Ounce, minced|
1 Beat tomato soup with buttermilk, Worcestershire sauce and salt until smooth in a large bowl. Stir in clams and liquid; cover. Chill several hours or overnight.
2 Ladle into cups or small bowls; garnish each serving with a sprig of parsley, if you wish.