Bob (this one) wrote:
>
> The first time I was served this kind of soup, it startled me and I
> really liked it. I evolved the recipe to a home-sized can of cream of
> potato soup, reconstituted per directions except with 1/2 milk and 1/2
> heavy cream, and maybe a generous cup of chopped clams, with some of the
> juice; try not to make the soup too thin. Clam can sizes vary all over
> the place. Eye it. You'll likely need more than one can if it's those
> small ones.

Would it work to just use half-and-half instead of milk and heavy cream?

Bob