4 cans minced clams
3/4 c. butter
1/2 tsp. celery salt
Dash Worcestershire sauce
Paprika
6 c. half milk and half cream
1 tsp. lemon juice

Pour the juice from clams into a kettle and add butter. Place over medium heat reserved clams. As soon as clam juice comes to a boil, season with celery salt, dash of Worcestershire and a generous sprinkling of paprika. Add half and half and bring to simmering point. Add clams and heat thoroughly, but do not allow the soup to boil or the clams will be tough. Taste soup. If it seems sweet, add lemon juice. Note: This dish is always a welcome treat and when served with chowder crackers, becomes a complete light meal in itself.