Manhattan Clam Chowder

Class of 1947

• 2 (10½-oz) cans condensed New England style clam chowder
• 2 (8-oz) cans stewed tomatoes
• Caraway seeds

Combine clam chowder with undrained tomatoes, stirring to blend well. Heat, stirring occasionally, being careful not to boil. Spoon into soup bowls and sprinkle with caraway seeds. Oyster crackers may also be added to soup just before serving or served as an accompaniment with the soup.