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.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
