Guests here at the October Country Inn (check us out) always give high praise when we serve this ridiculously easy to make soup.  This uncommon set of ingredients produces a soup that’s tangy without really being spicy.  It will probably require a trip to the grocery store, but, to serve 6, here are the ingredients you’ll need:

  • 1, 8 ounce bottle of clam juice (see below)
  • 1, 12 ounce bottle of chili sauce (see below)
  • 1 1/2 tablespoons of soy sauce
  • 20 ounces of heavy cream
  • 2 ounces of chilled butter
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • a few sprigs of fresh cilantro

Combine the clam juice, chili sauce, soy sauce, salt, and cayenne pepper in the appropriately sized pot over medium heat.  Bring all this to a simmer.  Turn down the heat and simmer for about 5 minutes.  In a separate pot, scald the heavy cream and butter until the butter is melted.  Add the clam juice/chili sauce mixture to the heavy cream, and turn up the heat until it almost comes to a boil.  Garnish with a sprig of fresh cilantro, serve, and wait for the praise.