1 lg. chopped onion
2 tbsp. butter
3 cans Snow's clam chowder
1 1/2 bottles clam juice
1 tomato, chopped in 8'ths
4 cans Campbell's tomato soup
2-3 c. white wine (or more to taste)
Fresh ground pepper

PASTRY DOME:

3 boxes Pepperidge Farm Puff pastry

Saute onion in butter until golden. Heat clam chowder and clam juice. Place onion, clam mix and tomato in food processor until almost smooth. Return to stove, add tomato soup and wine to taste. Keeps 2-3 days.

Pastry: Roll out puff pastry on lightly floured board. Cut circles 1 1/4 inch larger than your individual ovenproof soup bowls. Make egg wash by adding an egg to 1/2 cup water and with a pastry brush paint both sides of circular pastry. (Pastry is easier to use when cold.) Place soup in bowls, top with pastry making sure the fit is tight around the bowl. Freeze about 45 minutes. Place on baking sheet and bake at 425 degrees about 15 minutes. Reduce heat to 350 degrees; cook 15 minutes more or until pastry is puffed and golden. Serves 12. It's easy to make!

Note: Two sheets of pastry come in one box - about enough for 4 individual bowls. Buy frozen, thaw 45 minutes.