15 Minute Clam Chowder

2 cans clams, drained
2 celery stalks, chopped
2 tablespoons dehydrated onion
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
1 pint half and half or milk

Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes.

Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.

Servings: 4
Source: National Fisheries Institute

Category:  Soups
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