zxcvbob wrote:
> 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?

Sure. But it ends up with less milkfat that way. H&H is most
commonly around 10% milkfat, although federal standards
permit up to 18%. Milk+cream is from around 20% up to maybe 22%.

Pastorio