Easy Bloody Caesar Soup

Instructions

1. Melt butter over medium heat in a large saucepan. Add onion and celery and cook, stirring often, until very soft (~10 minutes). Add garlic and Worcestershire –cook for 1 minute, add tomatoes, Clamato juice, horseradish, celery salt, tobacco, and pepper. Bring to a boil and simmer for 5 minutes. Puree using an immersion blender or blender. Add 2 full cans of clams (including juices) and 1 drained can of clams. Chill soup thoroughly before serving. Whisk together lime juice and sour cream. Garnish each bowl of soup with 2 tsp lime sour cream and a sprinkle of celery salt.