I gave this 4 stars because it was a fantastic idea and made a wonderful base for me to change. With the tweaking, my husband and I give it 5 stars. Here is what I changed: 1 cup of rice, white onion instead of red, 10 oz can whole baby clams undrained, 1 cup corn, 1 15oz can tomato sauce, 1 cup milk instead of cream. In addition I also used a half can of diced tomatoes and some crushed red pepper. I also didn't simmer as long. I think clams get rubbery if cooked a long time so I didn't chance it. I just served it when the corn was done which was after about 10 min. Everything else in the recipe I kept the same. Delicious!

This was my first attempt at soup and it turned out fantastic. As suggested by other reviewers I added red pepper flakes, used the clam water from the canned clams instead of water (you don't need to salt the soup if you go this way) and only used a fraction of the cream. Awesome recipe!

This recipe is delicious! I added some red pepper flakes to spice it up a bit, and I think in the future I'll use less cream to cut back the fat content. But otherwise, it was a real hit!

This soup was incredibly good! I did use more clams, 1 lb of frozen chopped and instead of water I used clam broth...will definately be making this again and again...thank you!

The tomato sauce was a bit overpowering so I would next time, use 2 or 3 cans, 2 cups of milk(I used milk instead of cream) instead of one( we all ended up adding milk to all of our bowls to eat this soup because the tomato sauce was so strong!), add some chopped tomatoes instead, definitely go with a whole cup each of corn and red onion, and honestly I was disappointed becasue the clams didn't make an impact at all. If you do want the soup to be more about the clams, add at least one or two more cans. But what I'm going to do is save my money and not buy the clams next time and just enjoy a creamy tomato soup. Oh, and the butter--totally useless. Usually, in most recipes, I tend to reduce the butter and I thought about doing that for this recipe and bringing it down to one TB but I was afraid I would sacrifice flavor, so I went ahead and used it. However, since I couldn't taste any hint of it through the overwhelming taste of tomato sauce, I'm sure even sauteeing the onions in a little EVOO would have done the trick. Overall, good recipe, just a little too tomato saucey and not much else.

This soup really surprised me. I wasn't expecting it to be as scrumptious as it was. I modified the recipe a bit. Instead of using 1/2 cup of corn, I used a can of corn, water and all. Because of the water in the corn, and the juice from the can of clams, I didn't add the cup of water to the soup before letting it simmer, and it came out perfectly. I also added some hot red pepper flakes for a little heat, and thought the sweetness of the corn and the spicy pepper complimented each other well. This one's so good and so easy to make. I can't recommend it enough.

The best tomato soup that I've ever made.

After reading the reviews, I tweaked the recipe to my own thoughts. I doubled the amount of clams and also subbed the one cup of water at the end with an 8 oz. bottle of clam juice. I had no problem with the acidity of the tomato sauce. Best new soup recipe that I've come across in quite awhile!

This is wonderful soup! I also added 1 can Italian diced tomatoes. I used 2 cans of minced clams (undrained)and I added a little (maybe 1-2 tablespoons) sugar to blend out the flavors. My husband loved it!

Added a bit of red pepper flakes, one tablespoon sugar. Substituted evaporated milk for the heavy cream and added 1/4 to 1/2 cup grated Gruyere cheese. Next time I will use less tomato sauce and add chopped, plum tomatoes from a can. I thought the clams were a bit lost, so may use some bottled clam juice next time or double the amount of clams called for. All-in-all, I enjoyed this and will enjoy tinkering with it a bit more. Thanks.