SUBMITTED BY: Rick Thompson
New England Clam Chowder
2 cans Campbell’s potato soup
2 cans chopped clams
1 cup half and half
Medium onion, diced fine
2 cloves of garlic, diced fine
Drain 1 can of clams and save juice from remaining can.
Mix all ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly for 10 to 15 minutes, reducing heat to low and simmer for approximately 10 minutes.
Serve.
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