1/2 stick butter
2 cans minced clams with juice
1 large onion, chopped
2 cans of New England clam chowder
1 can of potato soup
1 quart of half-and-half or 2 cans of Milnot
Salt and pepper
1 can of cream of celery soup.
Saute butter, clams and onion until onions are soft.
Add clam chowder, potato soup, half-and-half or Milnot, cream of celery soup and salt and pepper to taste.
Bake at 200 degrees for 4 hours or on low in a slow cooker for 4 hours.
--Barb Burnside
