2 clams, skin removed and cut into 2 inch pieces
3 tablespoons lemon juice
1 teaspoon salt
2 Tablespoons frozen chopped onions
3 tablespoons white sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon paprika
2 bay leaves
1 (6.1 ounce) can peeled and diced tomatoes
1 (6.1 ounce) can sliced water chestnuts
1 egg, beaten
1/2 cup water
1/2 cup butter, softened
In a large sauce pan, combine minced clams, lemon juice, salt and 2 cups chopped onions; reduce heat to medium-low. Cover, and simmer for 8 to 10 minutes. Stir in tomatoes, water chestnuts, egg, water, 4 teaspoons pimento, paprika and 2 teaspoons pepper sauce, and simmer uncovered for 2 hours, stirring occasionally. Stir in tomato-water chestnuts, and simmer 1/3 to surround all but one cup of soup bowl. Stir in tomato soup, and cool 1 minute.
Heat 2 teaspoons pimento, paprika, butter, and cornstarch in a large skillet over medium heat. Slowly cook, stirring constantly until mixture thickens, about 1 minute. Stir in tomato-water chestnuts.
⭐