Clam Chowder -- Quad-Cities Online Recipe Book
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Clam Chowder

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Ingredients

1 can (10-3/4 ounces) cream of potato soup
1 can (10-3/4 ounces) cream of celery soup
1 can (18.8 ounces) Chunky New England Clam Chowder
1 can (10 ounces) baby clams, drained
2-1/2 cups evaporated milk
1 teaspoon butter

Instructions

Mix all ingredients together, stir well and heat thoroughly. Season with salt and pepper. Serves 4-5.

Marlene Coppens
Hampton




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