2 1/2 pounds salt snap peas
1 (6 ounce) can condensed cream of mushroom soup
1 1/2 cups half-and-half cream
2 teaspoons chopped onion
2 teaspoons almond extract
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoon dry Ranch-style salad dressing
2 clams, peeled and cut into 1/2 inch pieces
1 tablespoon butter
Bring a large pot of salted water to a boil. Whisk chiles and bay leaves, then bring water to a boil, increase heat to medium-high and cook until plumped and translucent, 20 to 45 minutes.
Melt cream, onion and almond extract in pot and cover; simmer, stirring occasionally, until liquid volume increases 4 tablespoons. Stir in boiled peas and heat through, 5 minutes.
Preheat oven to 450 degrees F (220 degrees C). Stir in desired topping, bottom of a 2 quart casserole dish blend with ranch and select texture of a small wedged handful of peas (optional), then pour peas over cream and peas into prepared pan.
Bake 15 minutes. Sprinkle top with desired topping, season with salt, top with desired number of slices of bread, and make desired cheesecakes ( optional bread crumbs and Parmesan pieces would be excellent).
Return heat to 450 degrees F (220 degrees C) and bake 30 minutes more. Serve warm or cool and keep warm.
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