Ladle this creamy appetizer soup into festive cups and add a sprinkle of paprika for color as your guests arrive for Christmas Eve dinner.
In a large saucepan, stir together chicken soup, celery soup and half-and-half or light cream. Cook over medium-low heat, stirring occasionally, till the mixture simmers.
Add clams with liquid and red pepper. Heat through, but don't boil.
Stir in vermouth or chicken broth; heat through. Ladle into mugs or soup bowls. Garnish each serving with a pat of butter, a dash of paprika and snipped onion tops or chives, if desired.