Serves: 14
Total Calories: 149

1/2 cup onion chopped
2 tablespoons butter
2 (10 1/2-ounce) cans cream of celery soup condensed
2 cups half and half
1/4 pound mushrooms sliced
1 milk
3 (6 1/2-ounce) cans clams minced, drained and 3/4 cup liquid reserved
1/4 cup pimiento diced
2 tablespoons sherry
1 tablespoon parsley chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon white pepper
1 pound shrimp cooked, cut in half if large
Crushed saltine crackers or instant potato flakes (optional)

In a heavy 2-quart saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until transparent. Add cream of celery soup, half-and-half, mushrooms, milk, reserved clam liquid, pimiento, sherry, parsley, Worcestershire sauce, paprika and white pepper. Bring to a boil reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

Add shrimp and clams. Heat through (do not boil). Thin with additional clam liquid or thicken with crackers or potato flakes. Serve immediately. To reheat leftovers, use a double boiler.

Nutritional Facts:

Serves: 14
Total Calories: 149
Calories from Fat: 70

More Recipes from the Customers' Cookbook Cookbook:
Hearty Oxtail Soup
Peppy Pork Soup
Sausage Soup
Seafood Supper Stew
Shrimp Bisque
Vegetable Chowder