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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From my collection of handwritten recipes 1960's. Ingredients:
1 (16 ounce) can stewed tomatoes |
1 (10 ounce) can tomato soup |
1 (10 ounce) chicken gumbo soup |
2 soup cans water |
1/3 cup green onion, chopped |
1 medium sweet potato, pared and chopped (1 cup) |
1/2 cup celery, chopped |
1 tablespoon parsley, snipped |
1 tablespoon worcestershire sauce |
1 garlic clove, minced |
2 dashes tabasco sauce |
1 bay leaf |
1 (4 1/2 ounce) can shrimp, drained |
1 (8 ounce) can minced clams, undrained |
salt and pepper |
Directions:
1. In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
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