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.