Creamy Tuna Soup or Creamy Clam Soup


This might seems like a strange soup. It seemed strange to me the first time I had it myself. I had recently moved to Bangkok and was with a friend at Sizzler (yeah, they have Sizzler’s over there) and there was what I though was clam chowder but the sign said “Cream Tuna Soup”. Eeeeewwww. How can that be good? I tried it anyway and was glad I did. A year or two later, my girlfriend at the time asked if I could make it. All these ingredients were readily available to me in Thailand. It’s almost shamefully quick and simple to make, but it’s really good–the girlfriend said it was better than the restaurant’s. Here’s the Thailand Sizzler inspired result.

  • 1 can cream of chicken condensed soup
  • 1 can or two packets of tuna (roughly 5 oz. Drain the canned variety) or one can of clams (save the clam juice)
  • Beer, about 5 ounces (do not substitute with non-alcoholic beer–more on that below. You can substitute with about 2 ounces of white wine)
  • 2 slices of Kraft Singles or Velveeta slices or something similar. Don’t use cheddar cheese unless you know how to process it before adding to the soup or you might end up with a glumpy mess.
  • 1 teaspoon parsley (or more to taste)
  • 1 teaspoon sugar
  • Water or Milk


A quick note on the alcohol use in this dish. I know some people do not drink alcohol for religious, health or age reasons. I still think you should cook with alcohol when a recipe calls for it. This is because certain flavonoids are not water soluble and need the alcohol to release them into your food. You may have heard recently how alcohol never fully cooks out of food if you use it. That is correct. In this recipe, as much as 40% of the alcohol MAY be retained–but it’s BEER! And we are using just half a Campbell’s soup can of it! And this recipe is for 3 or 4 servings. Most fruit juices will have larger percentages of alcohol then this soup, so feel free to feed it to your kids. Lastly, if you don’t use beer or a little wine, the flavor profile is completely wrecked and I would say not worth making and go pick a different soup. 🙂

OK, it’s really simple. In a pot, put the condensed soup, half a can of beer, half a can of water (or milk or in the case of using clams, the clam juice) and sugar on medium heat and whisk to incorporate. Bring the soup to a boil and add the tuna (or clams) and parsley. Bring it just back to a boil and cut the heat. Float one slice of cheese on top and wait 30 seconds until it’s starting to melt. (see picture) At that point, hit it with your whisk. Repeat that process for the second slice. I serve it in a bowl or cup with a little bit of black pepper on top.



About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in American, Chicken, Main Dish, Seafood, Side Dish and tagged , , , , , . Bookmark the permalink.

One Response to Creamy Tuna Soup or Creamy Clam Soup

  1. flyfishbrat says:

    Very interesting….I might have to try this one.

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