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Creamy Tomato Clam Soup

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Ingredients
  Tomato soup 10 3⁄4 Ounce (condensed)
  Buttermilk 1 Cup (16 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Clams 8 Ounce, minced
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Clam

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