I made a clam chowder and mistakely put in sauce for shrimp now it is too sweet i

You will remember the article during the Make Your Best Meal

Patricia -

Vinegar is one good balance to sweetness, but I would be wary of it in a soup with a lot of cream, which can curdle with the vinegar (New England clam chowder). Better perhaps in version that is tomato-based (Manhattan clam chowder).

General ways to dilute sweetness -
* make a double batch;
* use more broth than water for liquid (umami to counteract the sugar);
* add more starch (corn, potatoes) or serve with plain unsweetened bread. Noodles, though not traditional, could also be added to dilute the sweetness.
* add some salt (if not already salty enough).

Good luck and please tell us what you do and how it works out...