Recipe: Seafood Bisque (using cream of potato soup)

SEAFOOD BISQUE

2 cans (10 3/4 oz each) condensed Cream of Potato Soup
1 (6 1/2 oz) can clams with liquid
Salt and pepper, to taste
Few drops of Tabasco sauce
1/4 to 1/2 tsp of Old Bay Seasoning
1/4 lb scallops halved or quartered (depending on size)
1/4 to /2 lb shrimp
1 quart half-and-half (or as needed)

Pour (undiluted) soup into pan add clams with liquid, then spices and seafood. Add enough half and half to make thick soup. Simmer until shrimp and scallops are cooked.

This is better if refrigerated overnight and served hot the next day.

From: Crabby, VA - 09-03-97