Night-Before-Christmas Clam Bisque

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.